Serves 4
  • 3 egg yolks
  • 1/2 cup sugar
  • 450 mls cream
  • 1/2 teasp lemon or lime juice
  • 1 punnet hulled strawberries

Blend strawberries into smooth sauce. Beat egg yolks and sugar. Bring cream almost to boil and add to egg mixture stirring constantly over a low heat, Do Not Boil. (I use a double boiler).

When mixture thickens, add strawberry sauce and lemon juice. Set aside in a bowl to cool. When cold, chill 2/3 hrs in fridge. Freeze in an ice-cream maker or beat, freeze, then beat, refreeze and store in a covered container in the freezer. To serve, garnish with sliced, fanned strawberries.

You may substitute, peach, apricot, mango or kiwifruit instead of strawberries.