Fresh Strawberry

Steps

1. Chop 180 g strawberries290 ml strawberries1¼ cups strawberries270 g strawberries440 ml strawberries1¾ cups strawberries into small pieces.
2. Stir in 65 g caster or granulated sugar75 ml caster or granulated sugar⅓ cup granulated sugar100 g caster or granulated sugar120 ml caster or granulated sugar½ cup granulated sugar and 1 tsp fresh lemon juice1 tsp fresh lemon juice1 tsp fresh lemon juice1½ tsp fresh lemon juice1½ tsp fresh lemon juice1½ tsp fresh lemon juice. Let them sit for 15 minutes, until juicy.
3. Blend 15 g full-fat cream cheese1 tbsp full-fat cream cheese1 tbsp cream cheese25 g full-fat cream cheese1½ tbsp full-fat cream cheese1½ tbsp cream cheese with two thirds of the berries and all of their juice until smooth.
4. Stir in 170 ml whipping cream170 ml whipping cream¾ cup heavy cream255 ml whipping cream260 ml whipping cream1 cup + 1 tbsp heavy cream, 50 ml whole milk50 ml whole milk3½ tbsp whole milk75 ml whole milk75 ml whole milk⅓ cup whole milk and the rest of the strawberry pieces.
5. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
6. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
7. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.

To serve: Top with a few sliced fresh strawberries.