Tangy strawberry custard
Separate two eggs. Whisk the egg whites with a pinch of salt. Beat till stiff peaks form adding half of the sugar gradually. Heat milk in a wide pan. When it comes to a boil, lower heat and with the help of a tablespoon take the egg whites and spoon eight small rounds onto the simmering milk.
Let the meringue cook on low heat for two to three minutes. Remove with the help of a perforated spoon and keep on a plate. Whisk three eggs adding the extra two yolks. Add remaining sugar and whisk well. Add eggs to the milk mixture and cook in a double boiler stirring continuously with a wooden spoon. When the custard begins to coat the back of the spoon remove from heat.
Add vanilla essence and stir well. Let it cool completely and transfer to a large glass bowl. Add pureed strawberries. Slowly add the cooked meringues to custard. Chill thoroughly and serve garnished with strawberry fans.
Strawberry sweet rice
Preheat the oven to 180°C. Chop ten strawberries roughly and put in the mixer jar. Add 2 tablespoons of sugar, 2 tablespoons cream cheese and ½ cup cream and puree. Add eggs and blend again. Divide the rice between four ramekin moulds. Pour the strawberry mixture over. Sprinkle the brown sugar equally on top in each mould. Cover with the lid and place in a tray with a little water in it. Bake in the preheated oven for forty five minutes. Cut the remaining strawberries into fans. Place a strawberry fan over each ramekin and serve hot or cold.
Strawberry ice cream cookie pie 
Lightly grease a 9 inch pie plate. Use approximately 5 litres plastic food storage bag to crush 26 cookies with a rolling pin or heavy skillet until fine crumbs; scrape crumbs into a small bowl and stir in butter with a fork until blended. Press into prepared pie plate. Freeze 15 to 20 minutes until firm.
Meanwhile remove ice cream from freezer and let stand at room temperature for 10 minutes until slightly softened to spreading consistency. Spread 1 quart of ice cream over crust. Place 14 cookies on top and spread with remaining quart of ice cream, mounding slightly in center. Freeze at least 3 hours until firm. Just before serving, garnish with a ring of whipped cream, the cookie halves, and the strawberry. Let pie stand 10 minutes before serving.
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