Spring Colored Strawberry and Condensed Milk Ice Cream

1. 1

   Put the gelatin in water, and dissolve completely on the top of a double boiler or in a bowl suspended over hot water.

2. 2

   Reserve about 5 strawberries, and mash the rest with the back of a fork.

3. 3

   Mix with condensed milk.

4. 4

   Cut the reserved strawberries into about 8 pieces each, and mix with the condensed milk.

5. 5

   Combine the egg and sugar, and beat for about 3 minutes at high speed with a handheld mixer.

6. 6

   In separate bowl, combine the fresh cream and sugar and whip until the cream forms soft peaks.

7. 7

   Add dissolved gelatin into the bowl with the egg, and whisk with the handheld mixer.

8. 8

   If you don't mix it in well at this stage, you'll have lumps of gelatin.

9. 9

   Add the whipped cream to the bowl with the egg in two batches, cutting it in gently each time using a rubber spatula to avoid breaking the bubbles.

10. 10

    When the egg mixture and cream are incorporated, finally add the strawberry and condensed milk mixture.

11. 11

    Freeze in a covered container for about 2 hours.

12. 12

    Mix up the strawberries that have sunk to the bottom so that they are distributed evenly.

13. 13

    Freeze for another 6 hours until firm, and it's done.

* Per serving · 4 servings · Values may vary.

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