A homemade strawberry ice cream that’s rich and creamy with a fresh taste. Perfect for a summer afternoon snack!

Strawberry Ice Cream
Yields4 Servings
Prep Time30 minsCook Time3 hrsTotal Time3 hrs 30 mins
 500 g Strawberries
 175 g Caster Sugar
 2 tbsp Caster Sugar
 500 ml Full Cream Milk
 500 ml Double Cream
 1 Vanilla Pod
 10 Egg Yolks
 2 tbsp Lemon Juice
1

Hull and roughly chop the strawberries, put them into a bowl and sprinkle over the 2 tablespoons of caster sugar and leave them steep and infuse with flavour.

2

Pour the milk and cream into a heavy-based saucepan, and add the vanilla pod, split down the middle lengthways. Bring the pan nearly to the boil and then take it off the heat and leave infuse for 20 minutes.

3

In a large bowl whisk the egg yolks and the 175g sugar until thick and pale yellow. Take the vanilla pod out of the milk and cream and pour, whisking all the while, the warm liquid over the yolks. Put the cleaned-out pan back on the heat with the cream, milk, egg and sugar mixture and stir the custard until it thickens, then take it off the heat and pour into a bowl to cool. Before you begin making the custard fill the sink half full with cold water. If you think the custard looks like splitting at any stage, plunge the pan into the cold water and whisk like mad.

4

Puree the strawberries in a processor, and when the custard is cool fold in the lemon juice and strawberry puree. At this point you can either freeze the icecream in an ice-cream maker or in a plastic tub in the freezer. If you do the latter you should whip it out every hour for 3 hours as it freezes and give it a good beating, either with an electric whisk, by hand or in the processor. That gets rid of any ice crystals that form and make the ice-cream crunchy rather than smooth.

5

Scoop into a cone or bowl and enjoy!

Ingredients

 500 g Strawberries
 175 g Caster Sugar
 2 tbsp Caster Sugar
 500 ml Full Cream Milk
 500 ml Double Cream
 1 Vanilla Pod
 10 Egg Yolks
 2 tbsp Lemon Juice

Directions

1

Hull and roughly chop the strawberries, put them into a bowl and sprinkle over the 2 tablespoons of caster sugar and leave them steep and infuse with flavour.

2

Pour the milk and cream into a heavy-based saucepan, and add the vanilla pod, split down the middle lengthways. Bring the pan nearly to the boil and then take it off the heat and leave infuse for 20 minutes.

3

In a large bowl whisk the egg yolks and the 175g sugar until thick and pale yellow. Take the vanilla pod out of the milk and cream and pour, whisking all the while, the warm liquid over the yolks. Put the cleaned-out pan back on the heat with the cream, milk, egg and sugar mixture and stir the custard until it thickens, then take it off the heat and pour into a bowl to cool. Before you begin making the custard fill the sink half full with cold water. If you think the custard looks like splitting at any stage, plunge the pan into the cold water and whisk like mad.

4

Puree the strawberries in a processor, and when the custard is cool fold in the lemon juice and strawberry puree. At this point you can either freeze the icecream in an ice-cream maker or in a plastic tub in the freezer. If you do the latter you should whip it out every hour for 3 hours as it freezes and give it a good beating, either with an electric whisk, by hand or in the processor. That gets rid of any ice crystals that form and make the ice-cream crunchy rather than smooth.

5

Scoop into a cone or bowl and enjoy!

Strawberry Ice Cream

 

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