Lourdes's luscious strawberry ice cream

My wife’s favourite food ever. I invested in an ice cam maker a few years ago and have never looked back. The world of excellent ice cream opened up to me, yes, both savoury (tomato gazpacho sorbet with balsamic glaze) and sweet (crème fraiche ice cream topped with caviar). Here is a straightforward recipe; just freeze it if you don’t have a machine. 

The New Spanish Table is one of my favourite cookbooks for tapas and other Spanish foods. I have cooked several recipes from this very hefty cookbook, and all of them, like this one, are superb. The recipes are authentic to their core, full of flavour, and delicious. As I absolutely love Spanish cuisine, particularly Catalan, I often turn to this cookbook. I highly recommend it for those who want excellent Spanish cuisine on their tables.

For more recipes from this cookbook, click here.

1 lb strawberries, hulled and chopped

3/4 cup sugar

5 tablespoons lemon juice

Mix all these together and purée in a blender till smooth. Set aside. 

1 3/4 cup heavy cream. 

Add cream to a deep bowl and whip until soft peaks form. Add the puréed strawberries and gently mix in. Taste and adjust the sugar; you want the mix to be slightly sweeter, as the sugar becomes less dominant when the mix is frozen. Freeze in the ice cream maker or in the refrigerator.