500g. frozen strawberries (I sometimes use raspberries; you could also use banana or blueberries - or your choice!)
50g. caster sugar
1 egg white
juice of half a lemon
Tip the frozen fruit into a food processor and start blitzing
Throw in the sugar and keep on blitzing
In goes the egg white
Pour in the lemon juice
Now patiently let it whizz away; it may take several minutes depending on the strength of your processor to become smooth and fluffy and looking just like ice cream!
I sometimes stir in chopped white chocolate once it has turned into ice cream. You can stir in chopped dark chocolate to a raspberry version, or a cherry version. You can ring in the changes as you like.
Eat at once. You can put leftovers (huh? leftovers?) in the freezer for a day or 2, but it is best eaten when made
Be patient; you may think it will never happen but it does come together
Add another egg white if it really seems like it won't come together after a few minutes
Buy frozen sliced strawberries if possible; this makes it a little easier on the processor
Slice up and freeze strawberries - flat in freezer bags - when they are cheap so you have some ready to go
|I pre-prepared my strawbs and froze them for later use
|I slice and freeze bananas too!
|spoon out into a mixing bowl if you want to add choc chips etc.
|oh so delicious and light strawberry ice cream
(This recipe comes from Matt's book - Fast, Fresh and Unbelievably Delicious.)
|my strawberry foodle