Rub the strawberries through a sieve
or puree in a food processor or blender, then sieve to remove the
pips: there should be 300ml pint puree. Place the soaked gelatine in a bowl
over a pan of simmering water and stir until dissolved. Add the dissolved gelatine to the
strawberry puree. Whisk the evaporated milk until thick,
then add the sugar, strawberry puree, red food coloring and lemon
juice. Turn into a freezer proof container,
cover and freeze for 60 minutes. Remove the ice cream from the freezer
and stir well, then re-freeze until solid. Transfer to the refrigerator 1 hour
before serving, to soften. To serve, scoop into chilled glasses
and decorate each one with a strawberry.
Serves 7
Raspberries could replace the strawberries
in this ice cream: omit the food coloring if you wish.
