Strawberry ice cream without an ice cream maker

Ingredients:

Ice cream

• 450 g frozen strawberries, leave at room temperature for 10 minutes
• 400 g of condensed milk with sugar
• 2 tsp vanilla extract or vanilla paste
• A pinch of fine salt
• 2 cups heavy cream, cold

Flavor options

• Pretzel: 1.5 cups yogurt-glazed pretzels
• Donut: 3 jam doughnuts, cut into small pieces
• Balsamic: 2 tbsp reduced balsamic vinegar (Simmer 0.5 cups vinegar until reduced to 2 tbsp; cool.)
• Special equipment: a 22 x 12 x 7 cm metal loaf pan, chilled

Preparation:

1. Ice cream: Puree the strawberries in a food processor until they form pea-sized pieces. Add the condensed milk, vanilla, and salt. Mix well and transfer to a medium bowl.
2. Using a mixer on medium-high speed, beat the heavy cream until stiff peaks form, about 2 minutes. Using a rubber spatula, fold about 1 cup of the whipped cream into the strawberry mixture, then fold this mixture into the remaining whipped cream. Pour into a chilled 9 x 5 x 3-inch metal pan, cover, and freeze until thick and creamy and slightly soft, about 2 hours. Spoon in any of the suggested toppings. Cover and return to the freezer for at least 3 hours, or until firm.