Homemade Strawberry Ice Cream
Fresh strawberry ice cream is the perfect refreshing dessert for hot summer days. It's packed with seasonal strawberries, and is perfect enjoyed on its own, drizzled with chocolate sauce, or even served alongside other desserts!
Servings: 8
Equipment
- saucepan
- bowl
- balloon whisk
- wooden spoon
- baking parchment
- Goblet or hand held stick blender
- spatula
- freezer proof container
- Ice cream maker (optional)
Ingredients
- 5 egg yolks
- 300 ml (½pt) double cream
- 300 ml (½pt)whole milk
- 175 g (6oz) caster sugar
- 1½ teaspoon vanilla extract
- 350 g (12oz)strawberries
- 2 tablespoon caster sugar
- 1 tablespoon lemon juice
Instructions
- Heat 300ml (½ pt) milk and 300ml (½ pt) cream together in a heavy based saucepan and slowly bring to the boil. Meanwhile, place 5 egg yolks and 175g(6oz) sugar into mixing bowl and whisk together.
- Gradually pour the hot milk into the egg mixture whisking all of the time, then pour the mixture back into the pan.
- Place the pan on a very low heat cook the custard gently stirring constantly until the custard thickens enough to coat the back of a wooden spoon. The custard is ready when you can trace a line on the back of the spoon with your finger.
- Remove from the heat. Add 1 ½ teaspoons vanilla and mix in well. Pour the custard into a bowl. Cover with a sheet of dampened parchment paper Set aside to cool then chill well in the fridge.
- Wash and hull the strawberries and slice. Sprinkle with 2 tablespoons caster sugar. And mix well. Allow to stand for about 15 - 20 minutes.
- Purée the strawberries in a liquidiser or with a stick blender. Stir in the 1 tablespoon of lemon juice.
- Remove the custard from the fridge and stir the strawberry mixture onto the custard.
- Churn the ice cream in an ice cream maker following manufacturers' instructions. Then tip the ice cream into a plastic freezer-proof container and freeze the ice cream for about 2 -3 hours to firm up. If you don't have an ice cream maker pour into a freezer-safe container. Freeze for an hour. Remove from the freezer and beat with electric whisk or a fork to break down the ice crystals. Repeat this hourly freezing and beating process for three or four hours.
Notes
Cook's Tips
Whether you are using an ice cream maker or freezing it in the freezer. To get the best results make sure that you chill the mixture before churning/freezing.
If not using an ice cream maker. Freeze in a shallow container to help speed up the freezing process. Metal containers such as a loaf tin or roasting tin will conduct the cold faster and also help to speed up the time it takes to freeze.
Transfer to a deeper container with a tight-fitting lid if not serving straight away.
Store
For the best flavour consume within two weeks and do not store longer than 2 months.