Matt Preston’s Strawberry Ice-Cream

Strawberry Ice-Cream

Strawberry Ice-Cream

MAKES 330ml

Blitz 500g frozen strawberries with 50g sugar. Throw in 1 egg white and continue to blitz at high speed. The strawberry ice will start to go pale and smooth as the egg white does its magic. Add the juice of 1⁄2 lemon to help it. If it doesn’t throw in another egg white. Serve immediately as a dollop of soft serve with grated white chocolate, fresh strawberries and crumbled shortbread. Or serve with cream and roasted strawberries doused with black pepper.

Matt Preston book cover

 

 

Recipe and image from Fast, Fresh and Unbelievably Delicious by Matt Preston, published by Plum, RRP $39.99.