Desserts
Homemade ice cream, without the fuss. Just six ingredients -- but don't be shy about adding your own mix-ins!
Servings: 12
Time: 30 mins
Place the strawberries and brown sugar in a medium pot. Cook over medium heat for about 20 minutes, stirring often, or until the mixture is thick and almost jam-like consistency. Refrigerate until chilled.
WIth a stand mixer or hand mixer, beat the heavy cream with the sugar and vanilla extract until medium stiff peaks form. Using a rubber spatula, fold the sweetened condensed milk into the heavy cream, just until combined.
Pour a third of the ice cream mixture into a freezer-safe container. Dot one third of the fruit mixture over the ice cream; swirl with through with utensil. Repeat layering process twice more. Cover with foil and freeze for at least 12 hours, preferably overnight.
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A clever sheet-pan trick for making a bulk burrito filling that's easy to modify for the whole family. Your weekday mornings will thank you.