1(10 oz.) cansweetened condensed milk1 heaping cup
Optional additions:
1vanilla beanhalved lengthwise and seeds scraped
Instructions
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
In a large bowl, stir strawberries, rhubarb and sugar until well-coated. Let rest for 5 minutes, before spreading out mixture evenly on the baking sheet.
Bake for 30 minutes, or until fruit is fragrant and tender. Scrape fruit and juices into a large bowl. (At this point, I added a vanilla bean, but this is totally optional) Let cool completely.
Using a blender or food processor, gently blend the mixture to your desired thickness (optional).
Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment, or a large bowl for use with a hand mixer. Whip cream until stiff peaks begin to form. Fold condensed milk into the whipped cream with a spatula, until just combined.
Pour half of the mixture into a freezer safe container. Drop spoonfuls of the strawberry-rhubarb puree on top, swirling gently with a knife. Scrape remaining cream mixture into the container, smoothing the top. Swirl remaining puree on top.
If using a loaf pan, place a piece of waxed paper on top of the ice cream and press gently to allow it to adhere. Freeze for at least 5-6 hours before serving.
Scoop and enjoy!
Notes
Suggested special equipment: Baking sheet • loaf pan • electric or handheld mixer • blender or food processorTo store: A loaf pan is just the right size for freezing homemade ice creams. Pick one up at any home essentials store. Ice cream will keep in the freezer for up to 2 weeks; it will continue to harden as it remains in the freezer.