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How to make strawberry ice cream
How to make strawberry ice cream
Strawberry season in the UK is from May to September, peaking in July when strawberries are at their best and cheapest. At this time, make the most of this British favourite with a velvety ice cream. Ice cream can be kept for up to 6 weeks in the freezer but is best enjoyed within a week before ice crystals start forming.
Ingredients
- 500g of strawberries, hulled and quartered
- 250ml of cream
- 250ml of milk
- 100g of caster sugar
- 5 egg yolks
1
Put the strawberries into a bowl and sprinkle with 50g of the sugar. Cover with clingfilm and leave to macerate for 1 hour
2
Bring the cream and milk to the boil in a saucepan over a medium heat. Mix together the remaining sugar and egg yolks until thoroughly combined
3
Tip ⅓ of the milk mixture over the eggs and whisk well then return to the remaining milk in the pan and bring to 83°C stirring continuously with a spatula
4
Transfer to a blender and add the strawberries. Blend until a smooth consistency is achieved
5
Chill over an ice bath then churn in an ice cream machine until set
Variations
A few twists of cracked black pepper are a lovely addition to strawberry ice cream as is a tablespoon of balsamic vinegar.
You could make a no-cook version of this ice cream by substituting the milk, cream and eggs with creme fraiche.
Serving suggestions
A big bowl of strawberry ice cream is a treat by itself but is also great accompanied by wafers, shortbread, meringues and, of course, fresh strawberries themselves. The Galvin brothers make an indulgent strawberry sundae or you could try Matthew Tomkinson’s Yoghurt and vanilla Eton mess with a big scoop of strawberry ice cream on the side.
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