Cooking: Ice cream anyone?

Between my son's fussy eating and my parents and their ability to grow 500 kilos of strawberries every year, we've had to come up with recipes.

Mum makes jam - but there's only so much strawberry jam you can eat before you really want a Vegemite sandwich to cut through the sweetness.

So when I got talked into buying an ice cream machine by Smurfling I decided we had to figure out a way to use the strawberries to make ice cream.

Now I don't like pips in my ice cream so just dropping the strawberries whole into a vanilla ice cream mix wasn't going to work for me. So enter the combination of "Raspberry Sorbet" and "Classic Vanilla Ice cream".

If you or anyone in your family is allergic to eggs this would also work with one of the many egg free Vanilla ice cream recipes, but Mum also has chickens who lay more than she can use with only two people in the house.

Now we started with a 5L container full of strawberries which worked out to nearly fill my medium sized pot - which I'm told is about a 5L pot. Not all of that is going into one batch of ice cream. My machine isn't that big!

Step 1: Make up the vanilla custard so it's chilling while you make up your berry sauce.

Step 2: Hull and cut strawberries. For home grown strawberries this step is more important than for shop bought ones. You need to take out any bruising and bug bites.

Step 3: Wash the berries. Mine had grass in them, and being home grown, snails may have been on them at some point and that's just icky. Besides, I know what my Dad fertilizes with.... liquid cow manure - not in my ice cream!

Step 4: Add approximately 1/2 cup of water per kilogram of berries and 1/4 cup of sugar. This is not jam. It's sauce, so less sugar and more water than you'd put in for jam. Cook it down until the house smells of strawberries and the majority of the colour is out of the fruit.

Step 5: Blitz it. Vitamise, blend, puree. Stick it in the blender and turn it on. You want a puree. Pour this into a seive over a bowl and let it strain. I stuck mine in the fridge and let it go overnight. Because there was so much of it, it kind of needed that long to get all the sauce out of the pulp.

Step 6: Add strawberry sauce to vanilla custard - I used 300ml of strawberry sauce to 1L of vanilla custard - because my icecream machine is little. Chill it again because icecream machines like really cold stuff. Then whack it in the icecream machine as per directions.

Step 7: Eat. Try and stop the children eating all of it in one sitting which is harder.

There you go, preservative free, artificial colour and flavour free strawberry icecream. It's not as pink as shop bought stuff but it's better for you. (And if the kids won't eat it because it isn't pink, a couple of drops of red food colouring will change that.)