200g Good Natured Succulent Strawberries
1 tsp honey
150g double cream
1. Place the strawberries and honey in a food processor or blender and blend until nearly smooth.
2. Place the custard in a large bowl and fold in the strawberry puree.
3. Whisk the cream until thick enough to give soft peaks, and then gently fold into the strawberry custard.
4. Pour into a freezer-proof container and freeze for at least 3 hours