Fresh Strawberry Ice Cream with Shortbread Crumble

• 2 pints fresh strawberries, hulled, roughly chopped
• 1/4 cup sugar
• 14 ounces sweetened condensed milk
• 1 1/2 cups heavy cream
• 1 teaspoon pure vanilla extract
• Crumbled shortbread cookies (preferably Lorna Doone)
• Fresh whipped cream, for serving

1. Freeze the ice-cream-maker bowl for a full 24 hours before making the ice cream.
2. Toss the strawberries and sugar in a large bowl, and let it sit at room temperature for 15 minutes, so the berries can macerate and the sugar can dissolve.
3. Drain the berries of any liquid, then mash the fruit well with a wooden spoon until the strawberries are juicy with some small chunks.
4. Mix the condensed milk, cream, and vanilla together in a large measuring cup, stir in the strawberry mixture, and chill at least 1 hour, or as long as overnight.
5. Pour the mixture into your chilled ice-cream-maker bowl, and churn until it freezes to a soft frozen state, about 15 to 25 minutes (depending on your machine).
6. Put the bowl with the ice cream in the freezer to continue firming up for another 3 hours.
7. Sprinkle some crumbled shortbread cookies on top of each serving, and top with a nice dollop of whipped cream.

fresh strawberries, sugar, condensed milk, heavy cream, vanilla, shortbread cookies, fresh whipped cream

Taken from www.epicurious.com/recipes/food/views/fresh-strawberry-ice-cream-with-shortbread-crumble-384057 (may not work)