Strawberry ice-cream cake
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Ingredients
1
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Preparation
- Use a food processor and blend the strawberries till it becomes a smooth puree.
- Add the icing sugar and lemon/orange juice and process again till smooth.
- Press the puree through a sieve into a bowl. Chill till cold.
- Whip the cream until it just thickens but still falls from the spoon.
- Fold the whipped cream into the strawberry puree. Pour into a freezerproof container.
- Freeze for 6 hours until firm, beating occasionally with a fork/electric whisk to break up the ice-crystals.
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