- 400g strawberries, stalks removed
Once available in Britain for just a brief period during the summer, strawberries are now a year…
- 1-2 tsp lemon juice
- 600ml double cream
- 300ml whole milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 150g white caster sugar
- 5 egg yolks
- 2 tsp vanilla extract
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.
Before servingLeave the ice cream out of the freezer for 10 mins before scooping with a hot ice cream scoop.