The last week has been very exciting for me – I got my A level results and got into university, (more on that in another post), and it was my 18th birthday! Now, you may be wondering why this has any relevance to my baking blog, but, as a present I got an ice-cream maker!
It has quickly become my baby, and I have already tried out multiple recipes using it, one of which was this. I decided to post this one first, because strawberries and ice-cream separately are hard to resist, and the combination of the two… beautiful!
If you prefer this ice-cream with no strawberry pieces, or are making this for children, you can of course purée the strawberries at step 7 and sieve to get a smoother finish. However you do it, this ice-cream will still taste divine, and perfect for a sunny bank-holiday.
A punnet (about 500g) strawberries
20g caster sugar
300ml double cream
3 egg yolks
100g caster sugar
An ice cream maker and suitable tub for storing it in.
- Cut the stalks off the strawberries and slice quite thinly.
- Add the sugar and stir well, then leave for 1 hour to macerate and produce juicy strawberries.
- After an hour, put the cream and milk in a saucepan over a medium heat, then heat to nearly boiling point.
- Meanwhile, whisk the egg yolks and sugar in a bowl until combined.
- Pour a small amount of hot cream onto the egg mix and whisk in, then pour this mixture back into the saucepan, stirring constantly.
- Heat until the mixture is the consistency of thin custard, and coats the back of your wooden spoon.
- Now give your strawberries a good mash, until you have mostly strawberry syrup, with some lumps of fruit. You can whizz it in a food processor instead, but I prefer a more rustic approach!
- Add the strawberries to the custard and stir well. Leave to chill in the fridge for at least 1 hour.
- Churn in your ice-cream maker according to the pack instructions, then spoon into a tub and freeze for at least 3 hours.
- Eat with a few extra strawberries… and a lot of happiness!