Strawberry Ice cream – No-machine and Eggless
Heavy whipping cream – 2 cups, chilled
Sweetened condensed milk – 1 tin (14 oz), chilled
Vanilla extract – 3/4 tsp
Strawberries – 1/2 kg, washed and hulled
Sugar – 3 tbsp
1. Grind strawberries in a mixie / food processor to a chunky mixture. Transfer half of it to a saucepan. Blend the remaining strawberries to a fine mixture and add to the saucepan along with 3 tbsp sugar. Mix well and bring to a boil. Cook for 5 – 6 minutes until excess moisture evaporates and it is slightly thickened. Switch off. Set aside to cool completely and then place it in the refrigerator for 1 hour.
2. Place the heavy whipping cream, condensed milk and vanilla extract in a large bowl and using a hand mixer, whip until medium peaks form. Add cooled strawberry mixture and mix gently using the hand mixer for 10 – 15 seconds. Transfer to a freezer safe bowl and freeze for at least 8 hours. Enjoy!