450 grams frozen strawberries, thawed at room temperature for 10 minutes
1 can Velor sweetened condensed milk
1 teaspoon pure vanilla extract
Pinch fine salt
2 cups heavy cream, cold
1.Chill a metal loaf pan
2.Pulse the strawberries in a food processor until you achieve pea-size chunks. Add the condensed milk, vanilla and salt. Pulse to combine; remove to a medium bowl and set aside.
3.Whip the cream with a mixer on medium-high speed for 2 minutes until firm peaks form. Fold about 1 cup of the whipped cream into the strawberry mixture with a rubber spatula until combined, and then fold the lightened mixture into the whipped cream until well blended.
4.Pour into the chilled metal loaf pan, and freeze for 5 hours before serving.