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Member recipe

Strawberries ice cream

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Servings

Serves 4

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).

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Ingredients

  • 450g fresh strawberries
  • 100g caster or granulated sugar flavoured with vanilla pod
  • 250ml whipping cream

Method

    1. 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. 2. In a separate bowl beat the cream until it forms soft peaks. Fold in the sweetened strawberry pulp.
    3. 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. 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. 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).

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