1. Place the heavy cream and powdered sugar in the bowl of a mixer and beat with the whisk attachment on medium speed for 4 minutes until fluffy, like a mousse. Lower the mixer speed and gradually add the frozen sweetened condensed milk. Increase the speed and beat for 1-2 minutes until you have a fluffy mixture.
2. Transfer it to a rectangular metal cake pan measuring 13x31cm. Place plastic wrap directly onto the ice cream mixture and cover 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.
3. Meanwhile, prepare the coulis: In a saucepan, combine the strawberries (straight from the freezer), sugar, jam, and lemon juice.
4. Place over heat, and once the sugar has dissolved, reduce the heat to medium and simmer 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 heat and let it cool. Place the sauce in the refrigerator so it is cold when you add it to the ice cream.
5. Take the mixture out of the freezer and put it back into the mixer bowl. Beat on medium speed until fluffy, about 3 minutes. Add the strawberry sauce and beat vigorously for 10 seconds to incorporate plenty of air into the mixture. Prepare the pan again, lining it with fresh plastic wrap. Put the ice cream into the mold and place it in the freezer for 5-6 hours, or preferably overnight, before serving.
