I suggest you use ripen strawberries for this ice-cream, so as to get the best possible strawberry flavour. This is a light, creamy and non-custard based ice-cream. It is utterly delicious! This recipe makes slightly more than a litre tub.
Also don't despair if you don't have an ice-cream maker, you can still make this by hand. It just takes a little bit longer.
450g strawberries, hulled
Juice of half a lemon, or to taste
150g sieved icing sugar
300ml double or thickened cream
Variations (which you could add):
1-2 Tbsp freshly chopped mint or
1-2 tsp freshly ground black pepper
1) Puree the strawberries in a blender or food processor, then turn them into a bowl and season with the lemon juice and sugar to taste. Add the mint or black pepper, if used.
2) Stir in the cream.
3) Transfer mixture to your ice-cream machine and freeze-churn according to the manufacturer’s instructions.
4) If you are making this by hand, skip (3). Instead put the mixture into the freezer for about 2 to 3 hours until ice forms at the edges of the mixture. Remove and give the mixture a few whisk. Then place it back into the freezer and repeat this process for another two more times. Finally freeze the mixture overnight before consuming.