Strawberries picked the day before to sell at markets all over France make a cooling ice cream desert which is perfect for warm Summer evenings.
450 to 500g (about one punnet) strawberries.
170g icing sugar.
1/4 lit double cream
1/4 lit single cream
- Hull and wash the strawberries in a colander, drain them and pat dry with kitchen paper. Cut them into small pieces.
- Put them into a liquidiser with the icing sugar for a few minutes.
- Whisk the two creams until thick but not stiff; blend this well into the strawberry puree.
- Spoon this mixture into plastic containers and freeze for about twelve hours.
Take the ice cream out of the freezer about an hour before serving and place into the refrigerator so that it thaws slightly.
I found that it was better to use small silicone cake molds for freezing the ice cream, it is a lot easier to extract and are the right portion size per serving.
Exhibition of sculptures and volumes, La Rogue-Gageac 18th to 23rd June.
Musical Festival, at Belves 24th June.
Tennis Festival, St Cyprian 25th June.
Vintage Vehicles, Sarlat 26th June.
Exhibition-what did the Romans eat!, Belves.18th June to 2nd July.
Chamber Music/Mozart, Hautefort. 7th July