Now whip the heavy cream in a separate bowl for about 3 minutes until stiff peaks form.
Then add 2 tablespoons of the whipped cream to the strawberry mixture and gently fold it in.
Then fold in another 2 tablespoons of whipped cream.
Now add the remaining whipped cream and gently fold it in.
Then transfer the ice cream mixture to a freezer-safe container and smooth the surface.
Using a spatula, gently press down on the surface to expel any trapped air bubbles.
Ice crystals can form in trapped air bubbles and ruin the ice cream's creaminess.
Now place the container in the freezer and chill for 12 to 18 hours.
If chilled for longer, the ice cream will become firmer, and you will need to let it soften slightly at room temperature for 3-5 minutes.
Enjoy!
