One of the biggest bonuses of getting rid of my Sydney apartment and moving to the Snowy Mountains full time this year has been the opportunity to spend more time in my veggie garden.
The biggest success so far this Summer has been my strawberry patch.
Last year, we got just one tiny berry that my Irishman and I shared. The flavour was mind-blowingly intense, leaving us wanting more.
This year, with the strawberries in a sunnier spot, we’ve had a bumper crop.
First came my super-light strawberry shortcakes but it was only a matter of time before my thoughts turned to ice cream.
We’re talking the most heavenly dessert ever.
Pretty, pink, fresh and creamy. What more could you want?
And… no ice cream machine required. Yay!
Of course, if it isn’t strawberry season where you are, feel free to use defrosted frozen strawbs or try other berries.
Can’t wait to get my hands on some raspberries.
simplest strawberry ice cream
200g (7oz) ripe strawberries
200g (7oz) icing (powdered) sugar
300mL (1 1/4cups) whipping cream
1. Remove stems from strawbs and mash to a puree with a fork. Stir
in the sugar.
2. Whip cream until you have soft peaks. Fold berry mixture into
3. Freeze for about 6 hours or longer.
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