Ingredients

  • 1 quantity mousse base
  • 450 g strawberries

Method

  • Puree the strawberries in a blender then, using the back of a wooden spoon, rub through a fine strainer into a small mixing bowl, to make 225ml strawberry puree.
  • Add the puree to the Mousse Base for Ice Cream, before folding in the cream, and freezing.