Makes about 1 quart.
Easy Strawberry Ice Cream adapted from Carnation Evaporated Milk Cookbook - (1992)
2 1/3 cups undiluted canned milk (should equal 1 can)
1 3/4 cups (16 ounce package) frozen strawberries with sugar, thawed
1/4 cup sugar
2 tablespoons lemon juice
Step 1 - Place evaporated milk, strawberries, sugar, and lemon juice in blender container and puree until well blended.
Step 2 - Pour into ice cream maker, freeze according to manufacturer's instructions. (Texture will be soft. For a firmer texture, place in home freezer for 1 to 2 hours.) Place in a plastic container and store in freezer until required.