After eating strawberries for breakfast, lunch and tea we threw in the towel and made something that would keep for a while.
You'll need:
a large punnet of strawberries, washed and hulled
a 300ml carton of double or whipping cream
100g caster sugar
If you're using an ice cream machine like ours, don't forget to put the bowl in the freezer the night before...
Sling the strawberries and sugar in a liquidiser/blender. Whizz round until you have a lovely smooth strawberry puree. Tip in the cream, and mix the two together.
Decant into your ice cream maker, and follow the instructions. Ours is a bit rubbish and threatens to overheat after about 45 minutes of churning, so I tend to decant it into a tub and stick in the freezer for a final burst until it's properly set and frozen.
This time I had so much mixture that I also made one batch solely in the freezer - just remember to come back every hour or two and give it a good stir to get rid of any ice crystals.
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