Fresh strawberry ice cream

1. Wash and hull the strawberries. Purée with the granulated sugar and liqueur and set aside.
2. Beat the egg whites until almost stiff. Add 40 ml of the castor sugar and beat until stiff-peak stage.
3. Beat the cream until it begins to thicken. Add 40 ml of the castor sugar and beat until stiff.
4. Beat the egg yolks with the remaining castor sugar until thick and pale.
5. Gently fold the egg white, cream and egg yolk mixtures together.
6. Pour half the ice-cream mixture into a serving bowl and drizzle in half the strawberry purée in a thin stream to form a ripple effect.
7. Spoon in the remaining ice-cream mixture, cover with cling film and freeze.
8. Serve the remaining strawberry purée as a sauce with the ice cream.