250 g strawberries
3/4 cup sugar
1 egg (as fresh as possible, I only use eggs that have been laid that day by my own hens)
1 teaspoon vanilla extract
enough milk or plain yoghurt to make up 1 liter in total
Put all ingredients into your food processor or blender and process until smooth.
Refrigerate for one hour.
If you have an ice-cream maker, pour the mixture into your ice-cream maker and process until the mixture reaches the desired consistency.
If you don't have an ice-cream maker, you need to freeze the mixture until it is semi-frozen (usually after a couple of hours), then take it out of the freezer and process it again in your blender before returning your ice-cream to the freezer. You may need to repeat this procedure one more time if the ice-cream becomes too hard.