Strawberries ice cream
Member recipe by paulonia
The recipe is from 'Ice Creams, Sorbets & Gelati - The Definitive Guide' by Caroline and Robin Weir, which is published by Grub Street. It's originally from Mrs Marshall in her Book of Ices (1885).
- 450g fresh strawberries
- 100g caster or granulated sugar flavoured with vanilla pod
- 250ml whipping cream
- 1. Hull the strawberries then rinse with cold water and dry in a towel or on kitchen paper. Transfer the berries to a food processor or blender and add the sugar. Process until reduced to an almost smooth pulp.
- 2. In a separate bowl beat the cream until it forms soft peaks. Fold in the sweetened strawberry pulp.
- 3. Pour into a large plastic freezer box approx 15x10x7.5cm / 6x4x3 inches, then cover with a lid and put into the coldest part of the freezer (at the bottom or in the lower half directly over the freezer coils) for 60-90 minutes, or until the ice cream has started to freeze in a band around the edge.
- 4. Use a fork to loosen and vigorously mash the frozen ice cream into the softened mixture in the centre. When the mixture is uniform re-cover and return the ice cream to the freezer for a further hour or until softly frozen throughout.
- 5. At this stage the ice cream can be either beaten again with a fork or whisked using an electric hand beater, or transferred to a food processor or blender. Beat until the ice cream has a uniform creamy consistency. Then re-cover once more and return to the freezer just until it is firm enough to serve (about 30 minutes).