Strawberry ice cream
recipe
Strawberry ice cream
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Home-made ice-cream is sublime if made properly, the fresh strawberries make this an excellent summer treat
Ingredients
- 300-400 g/10 to 14 oz strawberries, rinsed and hulled
- thinly pared zest of half a lemon and half an orange
- 200 g/7 oz caster sugar
- 300 mls/1/2 pint milk
- 300 mls/1/2 pint single or double cream
- 8 egg yolks
- 15 g/1/2 oz glucose (optional, for extra smoothness)
Serves:
6
Preparation:
180
Total Time:
180min
Directions
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- Gently cook half the strawberries with the citrus zest and half the sugar until they collapse, about minutes only, in fact hardly enough to cook them, just to heat them through. Remove the zest, add the uncooked strawberries and put in the blender or food processor to make a puree. Gently heat the milk and cream. In a bowl, beat together the eggs, sugar and glucose, if using it. When warm, add a quarter of the cream mixture to the egg mixture, and thoroughly incorporate. When the cream mixture boils, pour it over the egg mixture, beating continuously.
- Sieve the mixture into a clean saucepan, and cook gently until it will coat the back of a spoon. Cool, stir in the strawberry puree, then freeze in an ice cream maker or in a box in the freezer. An ice cream maker will turn the mixture and make it smooth. You will need to stir the mixture by hand or in a food processor during the freezing process for a really smooth ice cream if you freeze the mixture in a container.
Source: Frances Bissell
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