Over low-medium heat, combine the sugar and diced strawberries. Cook until the strawberries become partially liquid. This will take about 12 - 15 minutes. Cook until about half of the strawberries become juice, there will still be some bites but they will be very soft. Set aside and allow to cool to room temperature.

In a medium mixing bowl, combine the evaporated milk and vanilla extra. Mix well until ingredients are fully combined.

In a large mixing bowl, whip together the heavy whipping cream with an electric mixer on medium speed for 3-4 minutes until the cream remains tall and frothy on its own. Be sure not to under whip.

Fold in the evaporated milk mixture into the heavy whipping cream and whip together for an additional 2 minutes or until well combined.

Fold in all of the cooked strawberries except for ⅓ cup and combine well.

Keep your ⅓ cup left covered inside the refrigerator or outside at room temperature.

Pour ice cream mixture into the bottom of a 9”x5” loaf pan.

Freeze ice cream for about 1.5-2 hours. The top will still be wobbly.

Remove ice cream from the freezer and add the remaining strawberries on top. Place back into the freezer and freeze overnight or until the freezer timer is complete.

Remove from the freezer when you’re ready to enjoy and serve inside a bowl or a waffle cone.