I was in the garden this morning clad in one layer, shorts included (I’ve spared you the photo). Two hours later, I’m wrapped in three layers including old, but comfy, woolly cardi and long track pants. Such is the contrary weather we are experiencing at the moment. It could be worse, I could be in the South Island where there have been snowfalls. Hello summer!
On a recent hot and summer-like day, I spied some strawberries locally and knew it was time for ice cream. It was summer in my heart just thinking about it. I have been a fan of ice cream for a long time thanks to my dad. Each Sunday he would cycle (yes, cycle) several miles to the famous Luca’s (Edinburgh and Scotland have a lot to be thankful for with their wealth of Italian ice cream stores) and bring home a tub of ice cream, strapped to the back of his bike. When it was finished, the cats (sorry, Lucy) got to lick the empty carton and lid. Gourmet ice cream lickin’ cats – how spoilt they were.
Whilst this ice cream can’t match the rich creaminess of Luca’s it does have a glorious colour and three simple ingredients - strawberries, cream and sugar – the taste of summer.
Just remember to freeze the strawberries in advance, otherwise you’ll have to wait a few hours before satisfying your craving.
Strawberry ice cream
If you’re serving this with something, have everything ready and work quickly as the ice cream melts fast.
2 cups strawberries, hulled and quartered
½ cup icing sugar
½ cup pouring cream
Place the strawberries in a plastic container and freeze.
Empty frozen strawberries into a food processor (you may need to break them apart if they’re stuck together but do this quickly to keep fruit frozen) and process until finely chopped. Add the icing sugar and process until well combined. Keep the motor running and add the cream until you have a smooth ice cream (wipe the sides of the bowl down with a spatula once or twice to blend). Serve immediately.
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