Native Connecticut Strawberry Ice Milk

Sorbet 1200


  • 1 Pint native strawberries - hulled, washed, and diced 1/2"
  • 1 Cup sugar
  • 2 Tbsp. fresh lemon juice
  • 1 Can sweetened condensed milk
  • 3 Cups milk
  • Pinch fine sea salt


  1. Place diced strawberries in a bowl and toss with the first measure of sugar and the lemon juice. Let sit at room temperature for 30 minutes to allow juice come out and soften strawberries. Using a slotted spoon, remove about 1/3 of the diced strawberries to a container and place in the freezer to be added to the ice milk later. In a blender, puree the remaining strawberries and the juice and strain through a sieve to remove the seeds. Reserve this puree to flavor the ice milk.
  2. Place the sweetened condensed milk in a bowl. Gradually whisk in the milk and then the strawberry puree. Add the salt.
  3. Transfer the mixture into an ice cream machine and freeze according to manufacturers instructions. In the last 5 minutes of churning, add the reserved diced strawberries. Serve immediately or place in containers and fully freeze in the freezer. Enjoy!

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