1 lb (450 g) strawberries
juice of half a lemon, or to taste
5 1/2 – 7 oz (150-200 g) icing sugar, to taste
10 fl oz (300 ml) double cream or heavy whipping cream
1. Purée the strawberries in a blender or food processor, then turn them into a bowl and season with the lime juice and sugar to taste.
2. Stir in the cream.
3. Freeze — churn until the ice cream is ready to serve.