Strawberry Ice Cream


8 oz (225g) caster sugar
juice of 1 lemon
1 lb (450g) strawberries (frozen will do)
4 fl oz (118ml) double cream


1. Melt sugar and lemon juice together.
2. Sieve (or liquidise) strawberries and add to sugar and juice.
3. Beat cream until firm and fold into mixture.
4. Beat again, put into container and freeze.
5. Remove from freezer 10 minutes before serving.

Nan MacRae, Knockbain