Making ice cream at home is easy and delicious. You can be sure that the fruits are the freshest and there are no preservatives. Make enough for that special after dinner treat for yourself or double, triple, quadruple even, this recipe for larger amounts.
250 g fresh strawberries
1 teaspoon lemon juice
1 cup icing sugar
200 ml fresh cream
Put the fruit, lemon juice and icing sugar into a food processor and blend until smooth. The recipe says to press the mixture through a nylon sieve with a wooden spoon to discard the seeds, but I don't bother to do that with strawberries to have that little bit of grit, just like when you eat strawberries.
Next, whip the cream until it forms very soft peaks, then fold it gently into the fruit mixture.
To freeze the mixture without an ice cream machine, which I did here, pour it into a metal or plastic container, cover and freeze for about 1 1/2 hours until the edges of the ice cream are frozen and the center is soft. I just left mine in the food processor container, and just attached the food processor handle each time to beat it. I did this about every 2 to 3 hours for the whole day. It was ready to eat the next day. I served mine with fresh blueberries.
For maximum flavor, eat within two weeks.
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