Chocolate Strawberry Ice Cream for 4

Instructions:

1. Combine the strawberries, sugar, and lemon juice in a small saucepan over medium heat.
2. Simmer for 10–15 minutes, stirring occasionally, until the berries have broken down and the liquid has reduced by half into a thick, syrupy consistency.
3. Blend the strawberry reduction until smooth, then chill completely in the refrigerator.
4. In a large bowl, whisk together the sifted cocoa powder and sea salt to remove lumps.
5. Slowly pour in the sweetened condensed milk, whisking until a smooth, dark paste forms.
6. Stir in the vanilla extract.
7. In a separate bowl, whip the chilled heavy cream until soft peaks form.
8. Gently fold the whipped cream into the chocolate mixture until the color is uniform and velvety.
9. Pour the chilled chocolate base into an electric ice cream maker and churn according to the manufacturer's instructions.
10. Fold in the chilled strawberry reduction to create ribbons and transfer to an airtight freezer-safe container to harden.