Easy strawberry ice cream
This ice cream is best eaten on the day it's made!
| Recipe By: | Jane-Anne Hobbs |
| Serves: | 4 |
| Cook's Tips: | You may need to add more sugar if the strawberries are not very sweet, or less, as the case may be. For best results, use ripe, flavoursome strawberries with a strong fragrance. |
| Serving Suggestion: | If you'd like some fruity chunks in your icecream, reserve a few halved strawberries for dicing and adding to the mixture just before you freeze it. |
| Prep Time: | 10 minutes, plus 3 to 5 hours of freezing time |
Ingredients
- 400g sweet, ripe strawberries
- 125ml white granulated sugar (use more or less depending on the sweetness of the strawberries)
- squeeze fresh lemon leaves
- 200ml fresh cream, chilled
- 250ml ready-made custard, chilled
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Cooking Instructions
- If you don't have an ice-cream maker, put a big metal bowl into your deep freeze.
- Pull the green tops off the strawberries and cut them in half. Put them in a bowl, sprinkle with the sugar (see Cook’s tips below) and set aside for 3/4 of an hour, stirring once or twice.
- Place the strawberries and the syrup that has formed into the goblet of a liquidiser, or into a food processor fitted with a metal blade. Process to a fine purée. Add the custard and the cream and blitz until well combined (but don't over-beat the mixture).
- Squeeze in just enough lemon juice - a teaspoon or so - to give the mixture a slight zip.
- Pour the mixture into an ice-cream maker and process in the normal way. If you don't have such a gadget, tip the mixture into the chilled metal bowl and place in the deep freeze. Freeze for three to five hours (depending on how arctic your freezer is), whisking the mixture every hour - or more often - during that time.
- Serve in cones.
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