Yield: 6 Servings
|150 millilitres||Double cream; whipped|
|225 grams||Strawberries; pureed to give|
|½ teaspoon||Vanilla essence|
|1 tablespoon||Rum -=OR=-|
Puree the fruit in a blender and, if necessary, sieve to remove pips.
Whip the cream and mix with other ingredients. Pour into a freezing tray and freeze in the refrigerator/freezer for about ¾ to 1 hour.
Turn out and whisk till smooth, then return to the tray and freeze until firm.
If you have an ice cream maker, mix all ingredients together and pour into the freezing bowl. Switch on and process until nearly firm as usual. Ripen 1 hour in the freezer before serving.
Variations:- Other soft fruit, such as raspberries and blackcurrants may be substituted for the strawberries.
Recipe adapted from Good Gousekeeping and MMed IMH Georges' Home BBS 2:323/4⅖ From: Ian Hoare Date: 02-23-96