Strawberry Ice Cream
Puree the strawberries with the lemon juice. You can use a liquidiser or food processor to do this.Or you could mash them with a fork, but be careful not to leave them too rough as they can get a bit icy!
Push the puree through a sieve to remove the seeds.
Place the sugar and the water in a saucepan, and heat slowly, stirring to dissolve the sugar.
Boil fiercely for 5 minutes, until it thickens and the last drops off a spoon dipped into it form a kind of thread.
Meanwhile, using an electric whisk, whisk the egg whites with the cream of tartar until stiff.
Still whisking, gradually pour in the hot syrup in a thin stream, and continue to whisk until the mixture is cool, glossy and stiff (about 4 or 5 minutes).
Fold in the strawberry puree and the whipped cream, though not completely – I quite like to leave this slightly marbled. Freeze overnight. This ice cream can be scooped straight from the freezer.