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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.

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