Strawberry Ice cream

Serves: 4

Ingredients

  • 300ml Double Cream
  • 200g Strawberries, pureed or mashed with a fork
  • 50g Icing Sugar, sieved
  • 2 Egg Whites

Method

Whip the cream lightly and fold in the icing sugar and fruit.

Whisk the egg whites stiffly and fold into the mixture.

Pour into a freezer container and freeze until solid (about 2 hours).

Bring out and beat until it is smooth and creamy.

Return to the freezer until required.

Tip

Soft strawberries work well in this dish, alternatively tinned strawberries, drained may be used to capture the taste of summer!