2 cups whole strawberries, rinsed and hulled*
2 tablespoons sugar
1 (14-ounce) can sweetened condensed milk
1 small (5-ounce) can evaporated milk
1 cup heavy cream
1 cup milk
Mash strawberries with sugar to make a pulp, set aside. Whisk the remaining ingredients in a 2-quart pitcher until well blended; stir in strawberry pulp, mixing until well combined. Cover and chill for several hours. (The colder the mixer, the better it will set up when processed.) Pour mixture into the canister of an ice-cream maker and freeze according to manufacturer’s directions. Spoon mixture into a freezer-safe container and freeze for 2 hours, or until desired firmness is reached. Makes about 2 quarts. *Kitchen Ade Note: 2 cups whole strawberries, will yield about 1 cup strawberry purée.
