Strawberry ice cream
This is what Italians call "semifreddo", which means "semi-frozen". It is delicious served on its own, with fresh strawberries, or with chocolate sauce. Use really ripe strawberries - they have the most flavour and are easier to pulp.
- Line the container in which you will freeze the ice-cream with a large sheet of plastic food wrap. It should come up the sides and hang over the edges.
- To prepare the strawberries, wipe with a damp paper towel, then cut off the green tops. Chop the berries into little pieces and place in a medium-sized bowl. Pulp the berries by mashing them with a fork against the side of the bowl until runny, or by whizzing them in a blender.
- Stir the lemon juice into the pulp.
- Separate the eggs. Place the egg yolks in the large bowl (save the egg whites for another recipe).
- Sift the icing sugar and add to the egg yolks and beat until the mixture becomes thick and a paler colour.
- Pour the cream into another bowl and, using the eggbeater, whip it until thick.
- Using the spatula, scrape the whipped cream and the strawberry pulp into the beaten egg yolks and fold all ingredients gently together with the large spoon.
- Spoon the mixture into the prepared container. Cover the container with more plastic food wrap and carefully place in the freezer for about 7 hours.
- To serve, remove the plastic food wrap from the top and turn the container upside down onto a plate. Lift off the container, then peel off the food wrap that lined the ice-cream. Slice.