¾ Cup (180-200 gm hulled strawberries) coarse puree
2 drops organic red food natural colour (optional)
½ Tsp good vanilla
Method
Hull strawberries. Use the edge of a spoon to remove the green top and hull them
Add these hulled strawberries into blender and blend them coarsely. Keep aside
Take sugar in a bowl, pour cream, whisk till cream mixes well with sugar
Now add condensed milk and mix
Pour in cold 1 Cup whole milk and mix well till combined
Splash in vanilla and organic red food colouring. Mix
Next pour in strawberry purée and mix well
Chill this mixture for an hour or so
To make ice cream, start ice cream churner (frozen for 8-10 hours or according to instruction manual). Refer *Notes* for blender usage to make this ice cream
Pour the cold mixture through the spout
Churn for 20-25 minutes or till half frozen
Empty the contents into an ice cream box or freezer proof container. Freeze completely for 8 hours to set
Serve soft ice cream
Notes
*If using a hand held electric blender, blend the ice cream mixture till light. Freeze the mixture for 1 hour. Blend again for a few minutes and make sure any crystals that are formed are broken down. Repeat this 6-7 times at one hour intervals. The end mixture has to be light and fluffy. Freeze this to set ice cream
Make sure there do not exist any crystals before freezing ice cream
Do NOT disturb after the final mix, let it freeze continuously for 8-10 hours till set
Use skimmed/semi-skimmed milk and lower fat cream but the resultant mix will not be smooth and creamy but it is possible to make it
Adjust sweetness as per your taste. Add little more if strawberries are tart and sour
Strain the purée if you want to get rid of strawberry seeds
Recipe by Food Of Interest at https://foodofinterest.com/eggless-strawberry-ice-cream/