The luscious flavours of Strawberries frozen to perfection!
In a large bowl, beat the cream and milk together with an electric mixer until thick. Divide the mixture in half.
Spoon one half of the mixture into the Muffin Tray to divide evenly between the 12 cups.
With a spoon, make a well in the centre of each cup.
Puree the strawberries together with the sugar syrup. Sugar syrup: In saucepan, combine sugar and water and cook over low heat, stirring until sugar has dissolved and liquid is clear. Bring to the boil, reduce the heat until the syrup is at a gentle boil and cook for 15 minutes. Cool syrup completely and store in a sealed jar in the refrigerator. The syrup will keep for 1 month.
Combine the remaining cream mixture with the strawberry puree, and mix well to combine.
Spoon the strawberry mixture into each well and over the top of the white base to completely cover
Freeze for at least 4 hours. To serve, remove from Muffin Tray and decorate as desired.