Ingredients:

• 1.5 cups – strawberries, cleaned
• 3 tbsp – sugar, ground
• 500 ml – soymilk plain
• 2 tbsp – fresh Cream or malai (optional)
• vanilla essence
• Strawberry essence

Method:

1. Puree strawberries in an electric blender till smooth.
2. Add sugar, run a bit again, to mix.
3. Add soya milk and 4-5 drops of each essence.
4. Blend till smooth.
5. Pour into ice cream churner, and churn for 20 minutes or till set.
6. Alternatively:
7. Pour into ice cube trays, allow to set till firm.
8. Empty into a large container.
9. Mash coarsely with a mallet or wooden spoon.
10. Beat till smooth with an electric or manual hand blender.
11. Transfer to an airtight container, store in freezer.
12. Allow to set firmly, before serving.
13. If it gets too hard, keep outside for a few minutes before serving.
14. Or defrost in a microwave oven for a few seconds.

Recipe courtesy of Saroj Kering