Strawberry ice cream
By Cassie Best
Use sweet strawberries whilst they’re in season to make this fabulous homemade strawberry ice cream. It’s perfect on its own or as an accompaniment summer desserts
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Prep:10 mins
Cook:20 mins
plus freezing - Serves 8
- Easy
Nutrition per serving
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kcal 532
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fat 45g
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saturates 27g
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carbs 25g
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sugars 25g
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fibre 2g
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protein 5g
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salt 0.1g
Ingredients
- 400g strawberries, stalks removed
- 1-2 tsp lemon juice
- 600ml double cream
- 300ml whole milk
- 150g white caster sugar
- 5 egg yolks
- 2 tsp vanilla extract
Tip
Before servingLeave the ice cream out of the freezer for 10 mins before scooping with a hot ice cream scoop.
Method
Put the strawberries in a food processor or blender. Whizz to a purée, then add the lemon juice to taste – if the strawberries are quite tart you’ll only need a little.
Warm the cream and milk in a pan until just steaming, not boiling. Whisk the sugar and egg yolks in a bowl for a minute or two until pale yellow. Slowly pour the hot cream mixture into the eggs, whisking as you do. Once fully incorporated, strain through a sieve back into the pan. Gently cook over a low-medium heat until it thickens slightly – it should coat the back of your spoon and leave a channel if you run your finger through it (this will happen at about 82-85C). Be careful not to overcook it as the eggs will scramble. Transfer to a bowl. Cover and cool for 10 mins, then chill for 1 hr.
Stir the strawberry purée and vanilla through the cold custard. Taste to see if it needs a little more lemon or vanilla.
Freeze the ice cream in an ice cream maker, or container in the freezer. If you don’t have an ice cream maker, freeze for 4 hrs, whisking vigorously or blending in a food processor every hour to remove any ice crystals. Will keep in the freezer for up to two months.
