No-cook strawberry ice-cream

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

Preparation

1. 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.
2. 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.)
3. 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.
4. Note: For testing purposes only, we used a Rival 4-quart Durable Plastic Bucket Ice Cream Maker and a Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker.

from Southern Living August 2004