Homemade Strawberry Ice Cream

Paula Deen
Makes 10-12


4 c. sliced fresh strawberries
1/2 c. sugar
2 c. heavy whipping cream
2 (14 oz.) cans sweetened condensed milk
4 c. half-and-half
1 vanilla bean, split lengthwise and scraped

In a medium bowl, combine strawberries and sugar. Let stand for 30 minutes.
In a large bowl, beat cream at medium-high speed with an electric mixer until soft peaks form. Add condensed milk, and beat until stiff peaaks form. Add half-and-half, beating until combined. Stir in strawberries and vanilla bean seeds. Pour into the container of an electric ice cream freezer. Freeze according to manufacturer's instructions. Ice cream will be soft. For a firmer texture, spoon ice cream into freezer-safe container, and freeze for up to 1 month.