No Cook Strawberry Ice Cream

1 (16-ounce) container fresh strawberries or 1 (16-ounce) package thawed frozen strawberries  
1 (5-ounce) can evaporated milk 2 tablespoons lemon juice
2 tablespoons sugar 1/4 teaspoon salt
1 1/2 cups whole milk 1 (14-ounce) can sweetened condensed milk

Whisk first 4 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes. Process strawberries, lemon juice, and salt in a blender or food processor until smooth.

Stir into milk mixture. Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times will vary.)

Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.

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