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.
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.)
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 1/2 hours.
Note: For testing purposes only, we used a Rival 4-quart Durable Plastic Bucket Ice Cream Maker and a Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker.
This is the first time I have made ice cream with my new quisenart. I saved about one cup of chopped strawberries and pureed the rest because I wanted some chunks. I just put the chunks in the bowl of puree before chilling. I also refrigerated the milk mixture and the strawberry mixture for a full hour before combining and putting in maker because i read that you get better results if ingredients are really cold. Ran the machine 25 min and it came out perfect. I like the recipe because you can have the canned milks on hand and you don't have to go out for whipping cream before making. I was worried it would not be as creamy or would be too sweet using condensed milk instead of cream but it was super good. I will eventually make a cream recipe and compare but this is easy and yummy and I would make again.
I didn't use Whole frozen berries. Used the boxes, defrosted so I could blend in the lemon juice and salt and it didn't set up right at all. Ran the machine the maximum time and it was barely starting to freeze. Followed directions and put it in the freezer, in the bowl of the machine for more than the recommended time before transferring to another container. I was wondering why it wanted me to do that as I transferred the lumpy runny stuff. Had to spatula out the frozen stuff from around the inside of the frozen bowl. Seemed silly why not just freeze it in the same bowl? Just that long at room temperature almost defrosted it and it had to be frozen overnight to set up. When it did, it was like Concrete! Impossible to scoop out and the texture had an ice crystallized mouth feel that I HATED. On the plus side the flavor was marvelous and the family ate it so will try it again with whipping cream instead of milk as I don't care about reduced fat in my ice cream.
Wow!!!! I wasn't expecting this to be so outstanding! I made it with fresh strawberries and half & half, instead of whole milk because I wanted to make it more like Hagen-Datz. And it came out exactly as I expected. I will always use this recipe for strawberry ice cream which is my #1 favorite ice cream flavor!!
I thought the recipe (didn't alter it) was easy and tasted good right out of the ice cream maker, but over the next couple of days in the freezer it got too hard to even scope! Probably won't make it again.