Strawberry Ice Cream

Wash the strawberries, hull them, chop into half and put them in a bowl. Sprinkle them with caster sugar. Stir strawberries and sugar well, and then cover and leave to stand for 40 minutes. After 40 minutes, mash them with a hand blender or a food processor.

Whip the whipping cream until it forms soft peaks. Beat together lemon juice and ricotta cheese. Fold into the whipped cream.

Mix all together and spoon into a freezer-proof container. Place the container in the freezer for 2 hours. After 2 hours, take a spoon, beat the ice cream well, then return it to the freezer for another 6 hours or until it is completely frozen.

Because homemade ice cream is really hard when frozen, remove the container from the freezer at least 20 minutes before serving.