The disparity, why make an ice cream? Why not just eat and enjoy the whistle clean finish of fresh, warm, strawberries and slather them in unctuous local cream with a hint… an insinuation… a mere nuance of golden caster sugar?
Oh why try to improve perfection? The curriculum vitae for strawberries and cream is quite unnecessary.
Strawberries form part of our finest jewels in the silk lined box of summer delights, hand-harvested, soft-fruits that punctuate the symphony of iced, emollient beige. The disparity resolved as here follows the rational for my no machine, Strawberries and Cream ice cream.
I picked far too many when I made the Strawberry Daiquiri Sorbet and whipped far, far, too much Chantilly cream for a supper party, simple as. Yes, that’s it.
Just whizz the jolly old strawbs to a sauce, gently and throughly combine with the wondrously whipped, sweetened, vanilla cream, taste, adjust if necessary…