-Strawberries -Sugar -Vanilla -Salt -Condensed Milk
-Heavy Whipping Cream -Salt
Wash the strawberries and remove the green tops from strawberries. Dice the strawberries into ¼-inch pieces. Reserve half of the chopped strawberries to fold into the ice cream later.
Add the other half of the diced strawberries to a sauce pot with sugar.
Stir and cook over medium heat until the strawberries release their liquid and form a syrup in the saucepot and the mixture comes up to a simmer.
Stir occasionally until the strawberries break down and lose their shape, and the syrup has thickened slightly. Remove the syrup from the heat and stir in the vanilla and salt. Set the strawberry syrup aside to cool.
While the syrup is cooling, prepare the ice cream base. Add sweetened condensed milk, heavy whipping cream, vanilla extract, and a pinch of salt to a bowl.
Use a hand mixer to whip the mixture until it is light and fluffy, and has formed soft peaks (when you lift the beaters out of the mixture it will form a gentle peak that slumps over to the side).
Fold the reserved chopped fresh strawberries into the ice cream base.
Transfer the whipped ice cream base to a freezer-safe container.
Spoon the cooled strawberry syrup over the ice cream and gently swirl it into the mixture. Don’t over mix it! :)
Cover the ice cream and freeze for eight hours before scooping and serving.