Strawberry Ice Cream


12 oz (340g) ripe strawberries, hulled
juice of 1 orange
juice of 1 lemon
6 oz (170g) caster sugar
3/4 pint (420ml) whipping cream


for Strawberry Ice Cream
Rub the berries through a sieve, or process them briefly
in a blender or food processor and strain the purée.
Combine purée with the orange and
lemon juice and sugar. Set the mixture aside for about hours, stirring it from time to time until the sugar has dissolved completely. (this step
intensifies the flavor of the fruit.)
Whip the cream until it holds soft peaks, combine it with
the sweetened purée and whisk them lightly together.
Freeze in a sorbetière following the manufacturer's
instructions . Or still freeze, vigorously whisking the partially frozen
ice at least once during the freezing process.

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