Almost-Instant Strawberry-Vanilla Iced Cream

1. Prepare Your Equipment

Start by placing a 9 by 5-inch metal loaf pan in the freezer. This helps in setting the iced cream quickly later on.

2. Mix the Base Ingredients

In a large bowl, whisk together the sweetened condensed milk, strawberry preserves, vanilla seeds, and kosher salt. Once combined, refrigerate this mixture for about 15 minutes to let the flavors meld.

3. Dissolve the Gelatin

Sprinkle the unflavored powdered gelatin over 3 tablespoons of water in a small saucepan. Let it stand for 3 minutes, and then bring it to a simmer, stirring until the gelatin is completely dissolved. Allow it to cool slightly before moving on to the next step.

4. Whip the Heavy Cream

Using a handheld mixer, beat the heavy cream in a large bowl until stiff peaks form. This should take about 2 minutes. Be careful not to overbeat, as this can cause the cream to curdle. You'll know it's ready when the peaks stand firm without drooping.

5. Lighten the Condensed Milk Mixture

Gently stir one-third of the whipped cream into the condensed milk mixture with a rubber spatula. This step lightens the mixture, making it easier to incorporate the rest of the whipped cream.

6. Incorporate Remaining Cream

Carefully fold in the remaining whipped cream into the lightened condensed milk mixture. Use the spatula to ensure everything is well combined without deflating the whipped cream.

7. Freeze the Mixture

Pour the mixture into your chilled loaf pan, smoothing the top with the spatula. Cover it with plastic wrap and freeze until firm, which takes about 6 hours.

8. Serve or Store

Once set, your strawberry-vanilla iced cream is ready to enjoy. If not serving immediately, it can be stored in the freezer for up to 2 weeks.