Su­per-easy straw­berry ice

The Mail on Sunday - You - - Food Annie Bell -

SERVES 6 At least a day before you want to make the ice cream, hull 400g straw­ber­ries, slice them thinly and spread them out in a sin­gle layer on sheets of non­stick bak­ing pa­per. Stack these in a plas­tic con­tainer, then seal and freeze. When ready to serve, peel the straw­ber­ries off the pa­per (you can use a ta­ble knife to help). Whiz in a food pro­ces­sor with 200g ex­tra-thick dou­ble cream and 100g ic­ing sugar for a few min­utes, break­ing up any frozen lumps that form un­til you have a smooth soft ice cream. Drop a large scoop or spoon­ful of this in the cen­tre of 6 bought meringue nests and, if wished, driz­zle a lit­tle bought mango sauce over and dec­o­rate with fresh straw­ber­ries.

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