Quick strawberry ice cream
An easy, summer treat
Makes 1 litre
1 egg white
105g caster sugar
1 cup strawberries, hulled and roughly chopped
1 cup cream
1. Place the egg white, caster sugar and strawberries in the bowl of an electric beater, whisk on high for 5 minutes, or until mixture is thick and ﬂuffy.
2. In a separate bowl whisk the cream until stiff; fold the cream into the strawberry mixture.
3. Spoon mixture into a container and freeze for 4 hours or overnight.
4. To serve: Scoop mixture into cones or serving bowls and serve immediately.