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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.
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In a medium mixing bowl, combine the evaporated milk and vanilla extra. Mix well until ingredients are fully combined.
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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.
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Fold in the evaporated milk mixture into the heavy whipping cream and whip together for an additional 2 minutes or until well combined.
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Fold in all of the cooked strawberries except for ⅓ cup and combine well.
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Keep your ⅓ cup left covered inside the refrigerator or outside at room temperature.
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Pour ice cream mixture into the bottom of a 9”x5” loaf pan.
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Freeze ice cream for about 1.5-2 hours. The top will still be wobbly.
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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.
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Remove from the freezer when you’re ready to enjoy and serve inside a bowl or a waffle cone.