No-Churn Strawberry Ice Cream

No-Churn Strawberry Ice Cream

• • 1 pound strawberries, hulled and quartered

  • 1/4 cup granulated sugar

  • 1 can (14 ounces) sweetened condensed milk

  • 1 teaspoon vanilla

  • 1 teaspoon almond extract

  • 1 tablespoon vodka (optional)

  • 2 cups heavy whipping cream, cold

In a saucepan, combine the strawberries and sugar. Bring to a simmer over medium heat, and then continue to simmer over medium low heat until the liquid is syrupy and the consistency is like warm jam. Mash the fruit slightly so you don't have too many big pieces. Once reduced, it should measure 1 1/4 cups of compote. Chill thoroughly.

In a large bowl, whisk together the chilled compote with the sweetened condensed milk, vanilla and almond extracts, and vodka. In a separate bowl, use an electric mixer to whip the cream to soft peaks that hold their shape. Gently fold the cream into the fruit/milk mixture in three additions. Spoon the ice cream into containers and freeze until firm, about 4-6 hours. Let sit about 5 minutes to soften before scooping.

Yields about 1 1/2 quarts