1. Place the heavy cream and powdered sugar in the bowl of a mixer and whip with the whisk attachment at medium speed for 4 minutes until fluffy, like a mousse. Lower the mixer speed and gradually pour in the frozen sweetened condensed milk.
2. Increase the speed and beat for 1-2 minutes until you have a fluffy mixture.
3. Pour it into a rectangular metal loaf pan measuring 13x31cm. Place plastic wrap directly onto the ice cream mixture and seal tightly. If your container has a lid, even better. Place the pan in the freezer for 2-3 hours. If you have a thermometer, the mixture temperature should drop to 2°C.
4. Meanwhile, prepare the coulis: In a saucepan, combine the strawberries (straight from the freezer), sugar, jam, and lemon juice.
5. Place over heat, and once the sugar has dissolved, reduce the heat to medium and boil for 20 minutes or until the sauce thickens. The aromatic EMA FOODS strawberries will make your house smell wonderful. Stir occasionally. Skim off any foam if necessary. Remove from the heat and let it cool. Place the sauce in the refrigerator so it is cold when you add it to the ice cream.
6. Take the mixture out of the freezer and put it back into the mixer bowl. Beat at medium speed until fluffy, about 3 minutes. Add the strawberry sauce and beat on high speed for 10 seconds, to incorporate plenty of air into the mixture.
7. Prepare the loaf pan again, lining it with new plastic wrap. Put the ice cream into the pan and place it in the freezer for 5-6 hours, or preferably overnight, before serving.
