Wash Strawberries thoroughly and dry those completely using a kitchen towel.

Keep 4-5 Strawberries separated for Garnishing.

Divide remaining strawberries into Two Parts and Make a puree of one part and cut another part into small cubes and refrigerate both for around 30 minutes.

Take a big Glass bowl or metal bowl and pour fresh cream on it. Separate the water from the cream and use that for cooking something else.

Now refrigerate the cream along with the bowl for 30 minutes.

Use chilled Condensed milk.

If possible keep the beating attachment (manual or electric) in the refrigerator for sometimes as well.

Now take the bowl containing the cream out of the refrigerator and using a beater beat it on medium speed for around 2-3 minutes until the cream form soft picks. I have used an electric blender for this process. In case using a manual whisk, the cream needs to be whisked for about 7-8 minutes.

Add Condensed Milk, Sugar and Strawberry puree to the cream and beat until sugar mixes completely with the cream. This may take 2 minutes using the electric mixer and almost double time with the manual.

Finally, add chopped Strawberries and lightly fold those with the cream and transfer the mixture to a container. I have used my rectangular baking pan for this. Cover the container properly; I have used cling film to tightly cover the mixture.

Place the container in Freezer until the Strawberry Ice Cream sets completely. I have frozen it overnight.

Once the Ice Cream set completely take it out from the Freezer and using a beater beat it again to liquefy the mixture and again freeze to set. This step is important to give the Ice Cream a perfect creamy texture.

Follow the same process for 2 more times and you will see a perfect creamy Strawberry Ice Cream ready.

Serve the Ice Cream with freshly cut Strawberries and enjoy every bit of it.