This is a brilliant, quick and easy way of making a cooling dessert for those long hot Summer’s days. The recipe is based on an Italian version of ice cream called spumone, using just a few ingredients to create something fruity and wondrous. Get creative and try variations using other fruit such as raspberries or even bananas, with a touch of honey or maple syrup. Have fun and enjoy!
Ingredients
- 300ml double cream
- 255g fresh strawberries
- Juice of 1 lemon
- 115g icing sugar
Method
- Line a loaf tin, or container of a similar size, with clingfilm so it hangs over the edge a few inches on all sides.
- In a large mixing bowl, whip the cream until firm peaks. Set aside.
- In a food processor or blender, combine the fruit and lemon juice and puree until smooth. Transfer this to another large bowl and stir in the icing sugar, and then gently fold into the whipped cream, mixing well and removing any large lumps of cream.
- Spoon the mixture into the prepared tin, cover with the overhanging clingfilm and put in the freezer for at least 4 hours, until firm.
- To serve, pick up the edges of the clingfilm and remove the ice cream. Serve with fresh fruit.
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