This will become your summer favorite scooped into crisp waffle cones.
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Preheat oven to 350oF. Line a baking pan with parchment paper. Combine strawberries and sugar in a bowl. Arrange in a single layer in a prepared baking pan. Bake for 25 minutes or until soft and syrupy. Remove from oven, stand 10 minutes, then transfer to a bowl and refrigerate until cold. Place cooled strawberries into a food processor and process until smooth. Add condensed milk and vanilla extract and process until well combined. Transfer to a large mixing bowl. Place cream in a separate mixing bowl and add icing sugar. Using an electric mixer, beat until soft peaks form and cream is thick. Fold cream into strawberry mix. Pour into a deep 6-cup metal loaf tin, cover with aluminum foil, and freeze overnight. Just before serving, remove ice cream from freezer and place in refrigerator for 10–15 minutes or until ice cream softens slightly. Serve scooped into cones.