Strawberry Ice Cream

This is a delicious way of using very ripe, well flavoured fruit. For a delightful summer dessert, fill meringue cases with the ice cream, sliced strawberries or peaches, and rose petal cream.

Other soft fruit in season such as redcurrants, raspberries and loganberries also make very good ice creams, and can be served either with suitable accompanying fruit or alone.


  • 450 g/1 lb strawberries, hulled
  • 175 g/6 oz caster sugar
  • juice of 1 orange
  • 300 ml/½ pint double cream
  • lemon juice, to taste


Purée the fruit, sugar and orange juice in a processor or blender. Pour into a bowl and whisk in the double cream. Taste, and if necessary sharpen with a little lemon juice. Churn or beat by hand as it freezes.

Move the ice cream from the freezer to the fridge about 20 minutes before serving.