Strawberry ice cream
- 2 ½ Lb / 1kg strawberries
- ¾ cup / 175 grams caster sugar (plus 2 tablespoons)
- 2 cups / 500 ml full fat milk
- 2 cups / 500 ml double cream
- 1 vanilla pod
- 10 large egg yolks
- 2 tablespoons lemon juice
Hull and chop the strawberries, put them into a bowl and sprinkle over
2 tablespoons of caster sugar.
Pour the milk and cream into a heavy-based saucepan, add the vanilla pod,
split down the middle lenghtways.
Bring the pan nearly to the boil and then take it off the heat and leave to infuse for 30 minutes.
In a large bowl whisk the egg yolks and the ¾ cup / 175 g sugar until thick and pale yellow.
Take the vanilla pod out of the milk and cream, and pour the warm liquid over the yolks.
Whisk & whisk some more!
Put the saucepan back on the heat with the cream, milk, egg and sugar mixture and stir the custard until it thickens, then take it off the stovetop and pour it into a bowl to cool.
Mash the strawberries!
When the custard is cool, fold in the lemon juice and strawberry puree.
At this point you can either freeze the ice cream in an ice-cream maker,
or in a plastic tub in the freezer.
If you do the latter you should whip it out every hour for 3 hours as it freezes and give it a good beating to get rid of any ice crystals.
Hmmmm, strawberry ice cream!