This is a great accompaniment for cupcakes and pastries and a real treat for all the family (well those who like strawberries anyway - can there be anyone who doesn't?). It won't keep too long in the freezer, but then it won't need to be because once sampled, it will be gone in a flash.
1 Cup Evapourated Milk
1 1/2 Cups Double Cream
225g Fresh Strawberries
1/2 Caster Sugar
1. Wash and de-stalk the fruit
2. Place the fruit and sugar in a blender and blitz to a fine consitency
3. Put the evapourated milk and cream to a mixing bowl and beat to get some air in. Don't overdo it is not intended to end up as whipped cream.
4. Add the fruit and sugar mix and beat for another 30 seconds or so until the fruit is well distributed
5. If you have an Ice Cream maker them process using that as per the manufacturers instructions (30 - 40 minutes is usually adequate)
6. If you don't have an Ice Cream maker, don't dispair you can do a reasonable job just with a standard freezer. If you use just the freezer, make sure you remove the conainer every 30 minutes or so and gently stir with a fork (the idea here is to stop large ice crystals forming in the mix). after a couple of hours you can just leave it to fully freeze (if you can refrain from eating it that long).
1. You can keep a little of the puree'd fruit mix until batch is nearly frozen and then stir this in to get a ripple effect.
2. For an extra creamy texture and an ice cream which will keep longer in the freezer, whisk 2 egg yolks into the cream at stage 3 in the preparation. If raw egg is used, the ice cream should not be given to young children or anyone who may be susceptable to stomach bugs which can be transmitted (it's quite rare now though).
3. If the fresh fruit isn't as flavourfull as you might like, you may wish to add a teaspoonful of good quality vanilla extract just to lift the flavour further.