No need for an ice cream maker here, though you will need a food processor. The strawberries need to be frozen first. This can be made with other berries and cubed fruit as long as the fruit is frozen in individual pieces.

1 quart strawberries
2-1/2 c light cream or half-and-half, very cold
1/2 c sugar
2 T lemon juice

1. Wash strawberries gently. Drain well. Put on a dish cloth to dry. Hull. Place in a single layer on a cookie sheet and freeze for a couple of hours.

2. About 20 minutes before you take the strawberries out, put the cream in the freezer. Don’t let it freeze–it just needs to be really cold.

3. Put all ingredients in the bowl of a food processor and process until combined. The cream and strawberries will have a soft, creamy texture with bits of berry visible. Scrape down the sides with a spatula a couple of times.

4. Transfer to a container, cover and put in the freezer for an hour or so, until firm. If it’s too hard, allow to soften a bit before serving.