Ingredients
- 500 ml ARLA heavy cream 36% fat
- 1 sweetened condensed milk
- 400 g fresh strawberries
Method
Clean and remove the stem from the strawberries, and then put them in a food processor or blender.
In a mixer’s bowl, using the whisk attachment, place the cold heavy cream and beat at medium speed, until light and fluffy.
Right after, gradually pour the cold, sweetened condensed milk, and continue whisking for one more minute.
Release the mixing bowl, and add the strawberry purèe. Gently stir with a mariz until completely homogenized.
Transfer the mixture into a rectangular cake pan and cover with plastic wrap. Make sure the plastic wrap touches the surface of the mixture.
Place in the freezer for at least 6 hours.
