1 pound fresh strawberries, rinsed, hulled and patted dry
14 ounces sweetened condensed milk
2 1/2 cups (20 fluid ounces) heavy whipping cream, chilled
Preheat your oven to 350°F. Line a large, rimmed baking sheet with unbleached parchment paper. Place the strawberries on the prepared baking sheet in an even layer on the baking sheet. Place the baking sheet in the center of the preheated oven and roast the strawberries for 20 minutes. Remove the strawberries from the oven and, with the underside of a large spoon, press firmly on each strawberry on the baking sheet to crush it enough to release some juice. Return the strawberries to the oven and continue to bake until they are very soft and their juice is reduced to a thick liquid (about another 10 minutes). Remove the strawberries from the oven.
Place the roasted strawberries (reserving a few roasted strawberries for garnish, if desired) into a blender or food processor, add about 2 ounces of the sweetened condensed milk, and blend until smooth. The puree will be thick and slowly pourable. In a small bowl, place the remaining 12 ounces of sweetened condensed milk and the strawberry puree, and mix to combine well.
Place the cream in the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with a handheld mixer) and beat on medium-high speed until slightly stiff peaks form. Add the strawberry mixture to the whipped cream, and fold together until only a few bright white streaks remain.
Pour into a 2-quart freezer-safe container with a lid, and smooth the top. Cover tightly and place in the freezer until firm (at least 4 hours). Run an ice cream scoop under warm water before scooping and serving the ice cream frozen.
Originally published on the blog in 2013. Recipe method altered very slightly, photos and video new.