Strawberry Ice Cream
1 Reviews
About our Strawberry Ice Cream recipe:
Nothing beats homemade ice cream, especially strawberry. Our delicious and easy-to-follow ice cream recipe is perfect on a hot summer's day with family and friends - and it keeps in the fridge for up to 3 months. Make it in advance and you'll always have a sweet treat to offer guests.
Top tip - use the leftover egg whites to make a meringue, and add some meringue pieces to your strawberry ice cream to take it to the next level.
Ingredients
- 350gStrawberries (trimmed)Â
- 250gBillington's Unrefined Golden Caster SugarÂ
- 300mlMilk (whole)Â
- 300mlDouble creamÂ
- 0.25 tspNielsen-Massey Vanilla ExtractÂ
- 4Egg yolk(s) (free range)Â
Method
Step 1
Place the strawberries and 100g caster sugar into a food processor and whiz into a puree. Sieve to get rid of most of the seeds.
Step 2
Put the milk, cream and vanilla extract into a saucepan and heat over a low heat until it almost boils and there are bubbles just along the edge of the pan. Take off the heat and set aside for 30 minutes.
Step 3
Whisk together the egg yolks and remaining sugar in a bowl. Gradually pour the milk over the egg mixture, whisking continuously until combined.
Step 4
Pour everything back into a clean pan, return to a low heat and cook for 8-10 minutes, stirring all the time with a wooden spoon, until the custard is thick enough to coat the back of the spoon. Make sure it doesn't boil or you will have lumpy ice cream.
Step 5
Pour the custard through a fine sieve into a bowl, keep stirring every now and then to stop a skin forming. Chill to make sure it is completely cold, putting cling film directly on the surface of the custard to prevent a skin from forming.
Step 6
Pour the custard into an ice-cream machine and churn until spoonable. Add strawberry puree and continue to churn.
Step 7
Spoon into a metal or plastic freezer-proof container and freeze until solid.
Step 8
If you don't have an ice cream machine pour the custard into the container and freeze. Every 2-3 hours, take the mixture out of the freezer and give it a stir. Once it is softly set, beat it well with electric beaters, then freeze solid. It will keep in the freezer for 3 months. Remove from the freezer 15 minutes before serving to allow it to get soft enough to scoop.