Italian fruit ices are actually usually made without cream or even a custard base. The result, though, is richly creamy but without the calories!
450 g / 1 lb strawberries, hulled
225 g / 8 oz granulated
Juice of 1 orange (I use a blood orange if they are available as they’re sweeter and add extra colour)
Juice of ½ lemon
2 egg whites
2 tablespoons icing sugar
- Process the strawberries and then strain the purée to remove the pips.
- Add the granulated sugar, orange and lemon juices and refrigerated for at least an hour.
- Beat the egg whites until foamy, add the icing sugar. Continue beating until the meringue holds stiff peaks.
- Process in a gelateria (ice-cream maker) until the texture resembles thickly whipped cream.
Serve with some fresh strawberries if you have them.