Strawberry ice-cream cake

Ingredients

• 500 g strawberries
• 50 g icing sugar (subjected to personal preference)
• juice of 1/2 lemon
• 300 ml whipping cream

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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.