10-minute strawberry ice-cream

This super-speedy recipe is easy to throw together if you have last-minute guests arriving – just be sure to time things so it’s going into the freezer just as they arrive.
Serves 6
Ingredients:
500g fresh strawberries
250g double cream
100g caster sugar

Method:
Cut the green tops from the strawberries and place the strawberries in the freezer overnight or for at least 8 hours.
Put the frozen strawberries and sugar in the food processor and blend for 5 minutes, scraping the sides back into the mix every minute.
Add the cream to the mixer and blend for 1 to 2 minutes longer until the mix is smooth (there will still be some small pieces of strawberry but this is fine).
Make sure you don't over mix the last stage as it will whip the cream too much.
Pour the mixture into a container and store in the freezer until ready to use.
This ice-cream must be used within 2 hours of making as it will set to hard because of the high water content from the strawberries, and cannot be refrozen after first use.
Garnish with fresh berries, a sprig of mint and icing sugar.