“Ice cream is typically thought of to be a difficult thing to make, but this no-churn version is incredible easy and equally delicious. The roasted strawberries with balsamic vinegar add a sweet tanginess. Scoop into cones or serve with fresh peaches for a simple summer dessert.” − Claire Matern, KDHamptons contributing food editor, and founder of ACheesemongersDaughter.com

Ingredients:
1 14oz. can of sweetened condensed milk
1 pint heavy cream
1 pint strawberries, washed, hulled and cut into small pieces
4 teaspoons balsamic vinegar

Directions:
1. Preheat the oven to 350F
2. Mix in the strawberries and vinegar in a medium bowl until all the strawberries are well covered, transfer onto a baking sheet and pop into the oven for 30 mins. About halfway through give the berries a stir.
3. Open the can of condensed milk and pour into a large (biggest you have) mixing bowl and set aside.
4. In a separate bowl, whip the heavy cream (by hand or with an electric mixer) until it forms stiff peaks, and set aside.
5. Once the strawberries are finished roasting, set aside (or in the freezer) until they are room temperature. Then pour the strawberries into the large bowl and mix will with the condensed milk.
6. Slowly spoon and gently fold the whipped cream into the condensed milk/strawberry mixture until everything is well combined.
7. Transfer into a loaf pan and put in the freezer for at least 4 hours or until set.

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