Suzanne Dunaway's Foolproof Instant Ice Cream

• 2 cups (475 ml) fresh frozen strawberries or raspberries or peaches
• (freeze your own with summer fruits - just add 1/2 cup (125 ml) sugar to 2 cups (475 ml) fruit and freeze)
• 1/4 cup (60 ml) additional sugar or a little more to taste
• 1 pint heavy cream
• tiny dash of vanilla

1. Remove fruit from freezer.
2. Place cream, sugar and vanilla in the bowl of a food processor.
3. Break up fruit with an ice pick.
4. Process cream until just thick.
5. Do not liquify!
6. Add frozen fruit and process just until ice cream texture is reached, less than one minute.
7. Ice cream is now ready for a pretty dish and a great cookie.

frozen strawberries, sugar, additional sugar, heavy cream, vanilla

Taken from online-cookbook.com/goto/cook/rpage/0007B8 (may not work)