Strawberry Ice Cream
- 400g Strawberries
- 397g Condensed milk
- 250g Mascarpone
- Wash the strawberries and remove the stalks. Place half the strawberries in a food processor and pulse a few times till roughly crushed. Place in a large mixing bowl.
- Chop the other half of the strawberries finely and add to the bowl along with the mascarpone and condensed milk.
- Fold the mixture together till it’s fully combined. Pour into a freezer-proof container and place in the freezer for 6 hours until frozen.