Begin by warming up the ale over medium heat in a small sauce pan.

Once warmed through, add the sugar, stir until it dissolves and remove from heat. Let cool off.

Meanwhile clean, dry and slice your strawberries in half.

Place them in a large bowl and add the cooled beer syrup.

Use a hand held immersion blender to puree the strawberries.

Strain the puree through a sieve and chill in the fridge for about 1 hour.

Following the directions of your ice cream making machine spin the chilled puree until you begin noticing that the texture has firmed up substantially and spot small crystals forming.

Transfer to an air tight container with a lid and freeze for at least 6 hours before serving.