Quick strawberry ice cream

6 Servings

Ingredients

Quantity Ingredient
2½ cup Light cream or half-and-half; very cold
½ cup Sugar
2 tablespoons Fresh lemon juice
1¼ pounds Unsweetened strawberries; frozen

Directions

Put all the ingredients in the food processor and process until combined, the cream and strawberries forming a soft billowy cream with bits of berry visible. Scrape down the sides once or twice with a rubber spatula. Put the ice cream in the freezer in a covered container to firm up a little before serving.

NOTES : This ice cream is surprisingly delicious, considering how little time and effort it takes. The berries must be frozen individually rather than a block, and the cream must be very cold. It is best if eaten soon after it is made. Soften any leftovers in the refrigerator before serving.

You can make this ice cream with other berries and cubed fruit so long as they are frozen in individual small pieces.

Recipe by: A Feast Of Fruits

Posted to recipelu-digest Volume 01 Number 591 by "Marie Smith" <craftee@...> on Jan 24, 1998

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