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No-Cook Strawberry Ice Cream

You will need -

1 (14-ounce) can sweetened condensed milk           
1 (5-ounce) can evaporated milk         
2 TB granulated sugar  
1 ½ C whole milk           
1 (16-ounce) container fresh strawberries or 1 (16-ounce) package thawed frozen strawberries
2 TB lemon juice 
¼ tsp salt 


1. Whisk first 4 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes. Process strawberries, lemon juice, and salt in a blender or food processor until smooth. Stir into milk mixture.

2. Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times will vary.)

3. Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Transfer to an airtight container; freeze until firm, about 1 to 1 ½ hours.

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