- 4 cups heavy whipping cream
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 3 cups crushed strawberries
- In a large bowl, combine the cream, milk and vanilla. Refrigerate until chilled.
- Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. When ice cream is frozen, pour into a freezer container; drop strawberries by tablespoons over ice cream. Cut through ice cream with a knife to swirl. Freeze for 8 hours or overnight before serving. Yield: 1-3/4 quarts.
Originally published as Strawberry Ripple Ice Cream in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p224
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