This is really easy to make, has the real taste of strawberries (I don't like shop-bought strawberry ice cream) and because of the cream it doesn't freeze solid so can be served straight from the freezer.
Strawberries - 600 g (weight after hulling), hulled
Double cream - 600 ml
Caster sugar - 280 g
1) Blend the strawberries in a blender until they form a puree (still with some small bits in).
2) Stir in the cream and sugar and whisk for a couple of minutes until thoroughly combined.
3) Pour into a freezerproof container and freeze overnight.