Local strawberries are ready to pick in our part of
- 1 pint strawberries
- 1 pint heavy whipping cream
- 1 14 ounce can of sweetened condensed milk
- 3 tablespoons Heritage Blend White Wine Vinegar
- 1 teaspoon vanilla extract
- 1/8 cup of sugar
- Pinch of salt
Wash and then cut off the caps of the strawberries. If they are large, cut them in quarters. If they are small, cut them in half. Combine the strawberries with the vinegar and sugar and let sit a few minutes.
While the strawberries are sitting, prepare a bread loaf pan by lining it with plastic wrap. Leave enough overhang on the ends of the pan to fully cover the top of the pan.
Put the mixture in a medium saucepan, simmer until strawberries are soft, stirring occasionally.
Put a fine sieve over a bowl and strain the strawberries. Crush them with a spoon to collect juice. When you are satisfied there is no further juice to collect, discard the mash or use it in a smoothie! Let the juice cool down.
Whip the cream, adding the salt, vanilla extract and the strawberry juice. When the cream is whipped to soft peaks, gently fold in the sweetened condensed milk.
Spoon the mixture into your prepared pan and freeze. The cream should be ready to serve after 6 hours. You can either lift it out of the pan and place on a platter and slice or serve directly from the pan.
My husband has a real sweet tooth and I tested the recipe with him in mind. He serves himself directly from the pan – and the cream remains lovely for several days!