This ice cream is surprisingly delicious, considering how little time and effort it takes. The berries must be frozen individually rather and the cream must be very cold.
2-1/2 cups very cold light cream or half-and-half
1/2 cup sugar
2 tablespoons fresh lemon juice
One 1 1/4-pound package unsweetened strawberries individually frozen, still frozen (preferably berries on the small side).
Put all the ingredients in the food processor and process until combined, the cream and strawberries forming a soft billowy cream with bits of berry visible. Scrape down the sides once or twice with a rubber spatula. Put the ice cream in the freezer in a covered container to firm up a little before serving.
Makes 6 to 7 cups; about 6 servings.
NOTE:
This ice cream is best if eaten soon after it is made. Soften any leftovers in the refrigerator before serving. You can make this ice cream with other berries and cubed fruit so long as they are frozen in individual small pieces.