1 tspn vanilla extract
1 c sugar
2 punnets of ripe red strawberries, washed and hulled, quartered if large
Place all in the bowl of an electric mixer with a whisk attachment.
Start gently, breaking up the larger lumps of fruit and mixing the other ingredients.
Rev up the speed as soon as you are sure the mixture won’t be propelled onto your ceiling, and leave for a few minutes, the old Kenwood takes about 5 minutes from the start.
The mixture becomes mousse-like and quickly fills the bowl. I stop it as soon as it looks about to invade the top of the whisk.
Scoop out the fluffy light pink mixture into a suitably sized freezer container and freeze at least overnight, although it does not freeze very hard even after a few days. It can be served direct from the freezer and melts quickly.
If you prefer the strawberries and cream flavor, simply pour some single cream over the top of the scoop once plated.
Very nice in a sugar cone.
Note: The original recipe suggested only one punnet of strawberries, but I usually use at least two, and often add a handful of tiny wild strawberries from the garden to use them up and add to the intensity of the flavour.
If the strawberries are not absolutely ripe, you will have lumps of strawberry flesh throughout the mixture...if you don't want this, try pureeing the fruit well in a blender before adding to the mixer bowl with the remaining ingredients...