Strawberry Ice Cream

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.

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.

Whisk together the egg yolks and remaining sugar in a bowl. Gradually pour the milk over the egg mixture, whisking continuously until combined.

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.

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.

Pour the custard into an ice-cream machine and churn until spoonable. Add strawberry puree and continue to churn.

Spoon into a metal or plastic freezer-proof container and freeze until solid.

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.