How to make
I blended the strawberries with a blender until smooth. If you don't have one, mash them well with a fork.
In a completely dry bowl, I put the very well cooled cream and beat it with a mixer into a thick cream. The cream should not be whipped for a long time after it is ready, because there is a risk of it lumping up. I added the caramelized condensed milk and vanilla to it and mixed with the mixer for about 30 seconds or until homogeneous.
In a box measuring 19x12x8 cm, I put a layer of the cream mixture. I put some of the strawberry puree on top, not aiming for a thick layer, but rather like it was sprayed in quite a few places. I put cream mixture on top, strawberry puree again, cream mixture, strawberry puree and finished with the remaining cream mixture.
With two light taps on the counter, I made sure the ice cream was leveled out, put on the lid and put it in the refrigerator for the night or no less than 5-6 hours.
Before I served it, I took the creamy ice cream out to chill for about 10 minutes.
Enjoy!
It is very important that the condensed milk is thick and sweet and it should be with dairy, not vegetable fat. I advise you to read the label, because often the packages are very similar. The cream can be 30% fat, but no less.
From these products, you can serve 3 portions of dairy ice cream, that have three scoops each.
You can double the ingredients and make a larger amount of Creamy Ice Cream with a Strawberry Flavor.
