Strawberry Lemonade Ice Cream

By Barefeet In The Kitchen

Ingredients

16 ounces fresh strawberries ((see below for frozen berry instructions))
cup sugar
1 teaspoon cornstarch
7 ounces sweetened condensed milk (exactly half of a standard 14-ounce can )
½ cup fresh lemon juice (about 3 large lemon's worth)
3 tablespoons fresh lemon zest (finely minced, about 1½ large lemon's worth)
1 cup heavy cream
1 cup milk
½ cup sugar
teaspoon kosher salt
½ teaspoon vanilla extract

Prep Time5mins
Servings6

Instructions

Strawberry Sauce Instructions

Place the strawberries, cup sugar, and cornstarch in a small saucepan. Set the heat to medium-low, stirring occasionally, until the berries have softened. This should take 2-3 minutes.

Mash the berries a bit with a potato masher and stir constantly while the liquid simmers and the sauce thickens, about 2 minutes more. Remove from the heat and cool completely before placing in the refrigerator to chill until needed.

Ice Cream Instructions

In a large bowl, whisk together the condensed milk and the lemon juice until completely smooth. Add the remaining ingredients and whisk to combine. Pour into your ice cream maker and freeze according to the manufacturer's instructions.

Scoop the freshly churned ice cream into a freezer-safe container, drizzling the strawberry sauce over each scoop as you add more to the container. Place in the freezer until ready to serve.