Method

• 1.
  Process the strawberries, icing sugar and lemon juice in a food processor until smooth, then press through a sieve to remove the seeds. Whip the cream until it's thick, but still able to drop off a spoon. Fold the strawberry mixture into the cream.
• 2.
  Pour the mixture into a shallow container and freeze until frozen at the edges. Remove from freezer and beat with an electric beater. Return to the container and re-freeze. Repeat 2 or 3 times. (Alternatively use an ice-cream machine following manufacturer's directions.)