Strawberry Ice Cream 

 (by Rachel Allen)

This is Rachel Allen's recipe and a firm favourite in our house! 2 of my kids are dairy allergic/intollerant so we you can also use a dairy free cream too and it tastes just as good!! It is really light and creamy and best of all you don't need an ice-cream machine!

Ingredients
250g fresh strawberries (you can use frozen)
Juice of a lemon
250g caster sugar
200ml water
4 large egg whites
A pinch of cream of tartar (bextartar)
300ml cream, whipped (this amounts to about 500ml of whipped cream) / 300ml Soya/Dairy-Free Cream

Method

• Puree the strawberries with the lemon juice in a liquidiser or food processor. You could mash them with a fork, but be careful not to leave them too rough as they can get a bit icy!
• Push the puree through a sieve to remove the seeds.
• Place the sugar and water in a saucepan, and heat slowly, stirring to dissolve the sugar.
• Once dissolved. Boil fiercely for 8/9 minutes, until it thickens and the last drops off a spoon dipped into it form a kind of thread.
• Meanwhile, using an electric whisk, whisk the egg whites with the cream of tartar until stiff.
• Still whisking, gradually pour in the hot syrup in a thin stream, and continue to whisk until the mixture is cool, glossy and stiff (about 4 or 5 minutes).
• Fold in the strawberry puree and the whipped cream, though not completely – it's nice to leave it slightly marbled.
• Freeze overnight.

This ice cream can be scooped straight from the freezer. We often buy a packet of cones and some sprinkles and they are a much nicer than those offered by the Ice-cream vans every evening!