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Strawberry ice cream
750g fresh strawberries, hulled and coarsely chopped
1 Tbsp lemon juice
1 cup milk
1 cup cream
⅔ cup sugar
½ cup corn syrup
Blend the strawberries with the lemon juice and salt. Set aside.
In a medium-sized saucepan, combine the milk, cream, sugar and corn syrup. Bring to the boil, then reduce heat to low and simmer for 2 minutes.
Pour into a bowl and set in an ice bath and let cool, stirring occasionally, until cold.
Stir in strawberry puree.
Cover and refrigerate for 2 hours to allow the flavours to mingle.
Crumble in the meringues and stir to mix through.
Pour mixture into a suitably-sized dish (I used a loaf tin). Cover with plastic wrap or lid and place in the freezer, stirring every 30 minutes or so. Do this for about 4 times and leave to freeze overnight.
Before serving, let ice cream soften slightly. Serve with fresh strawberries and, if you want, crumble over some meringues.