Strawberry Ice Cream

Rinse the strawberries briefly in cold water, remove the hulls and drain, cut into quarters and puree.

Mix sugar and vanilla sugar and stir into the strawberry puree. Whip the cream until stiff. Mix with the fruit pulp. Pour the mixture into the ice cube tray. Allow to set in the freezer or the freezer compartment of your refrigerator for 3 hours.

Before serving, cover the strawberry ice cream with aluminum foil. Briefly run hot water over it (to make the ice cream easier to turn out), turn out onto a platter and serve sliced. Alternatively, cut out balls.

Preparation Tip:

Strawberry ice cream tastes best with local strawberries.

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