Strawberry Cream Ice-Cream
2 x 300ml cartons thickened cream
1 cup icing sugar
Blend or process strawberries until smooth. Beat cream and sifted icing sugar together in large bowl with electric mixer until soft peaks form. Fold in strawberry puree. Pour mixture into deep 23cm square cake pan, covr with foil, freeze several hours or until firm. Beat firm mixture in large bowl or process mixture in several batches until smooth. Return mixture to cake pan, cover and freeze overnight until set. Makes about 2 litres.