Strawberry Ice-cream

Listener 20/11/2010

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Serves 6

This is what Italians call "semifreddo", which means "semi-frozen". It is delicious served on its own, with fresh strawberries, or with chocolate sauce. Use really ripe strawberries - they have the most flavour and are easier to pulp.

Ingredients

300 g	Strawberries
1 tbsp	Lemon juice
3	Eggs
110 g	Icing sugar
1 cup	Cream

Directions

Line the container in which you will freeze the ice-cream with a large sheet of plastic food wrap. It should come up the sides and hang over the edges.
To prepare the strawberries, wipe with a damp paper towel, then cut off the green tops. Chop the berries into little pieces and place in a medium-sized bowl. Pulp the berries by mashing them with a fork against the side of the bowl until runny, or by whizzing them in a blender.
Stir the lemon juice into the pulp.
Separate the eggs. Place the egg yolks in the large bowl (save the egg whites for another recipe).
Sift the icing sugar and add to the egg yolks and beat until the mixture becomes thick and a paler colour.
Pour the cream into another bowl and, using the eggbeater, whip it until thick.
Using the spatula, scrape the whipped cream and the strawberry pulp into the beaten egg yolks and fold all ingredients gently together with the large spoon.
Spoon the mixture into the prepared container. Cover the container with more plastic food wrap and carefully place in the freezer for about 7 hours.
To serve, remove the plastic food wrap from the top and turn the container upside down onto a plate. Lift off the container, then peel off the food wrap that lined the ice-cream. Slice.