This is what I feel like having for dinner tonight – but I’ll probably have some World Cup food leftovers first… I always make this ice cream when strawberries are in season. The recipe is David Lebovitz’s strawberry sorbet from The Perfect Scoop – I just add some cream before churning.
Strawberry ice cream
(makes about 1 litre)
- 450g (1 lb) fresh strawberries
- 150g caster sugar
- 1 tsp lemon juice
- 1/2 cup of double cream
- Rinse the strawberries in a colander.
- Cut the tops off the strawberries (keep these for making strawberry water), slice them and place in a non-reactive bowl.
- Sprinkle the sugar over the strawberries, and leave macerate for an hour.
- Purée the strawberries with a blender stick or food processor. (You can strain them if you want, but I don’t bother.)
- Chill the strawberry purée thoroughly.
- Stir the double cream into the purée, then churn in an ice cream machine until firm.
Ten More Bites 
Love the blog – but I think I might need you to come stand beside me while I try some of these….
That can be arranged…:-)