Strawberry ice cream: Crush the strawberries through a sieve. Measure the amount of juice retrieved, add the sugar, lemon juice, cream and water accordingly. Place in an ice cream freezer. Proceed in a similar way for raspberry, peach, apricot and melon ice cream. For a strawberry float: put 1 tablespoon strawberry syrup (Melba) in the bottom of a glass, scoop some vanilla ice cream, sprinkle wild strawberries, add some strawberry ice cream, some strawberry syrup and top with chantilly cream. Lemon ice cream: Put all the ingredients through a sieve and place in a ice cream freezer. Proceed in a similar way for orange ice cream. Lemon and raspberry float: raspberry syrup (Melba), lemon ice cream, raspberry ice cream, more lemon ice cream, fresh raspberries, syrup and chantilly cream.
