- 500g strawberries
- 2 tbsp sugar
- 500ml milk
- 500ml double cream
- 1 vanilla pod, split lengthways
- 10 egg yolks
- 175g caster sugar
- Juice of 1 lemon
A must-do this Summer, especially with delicious juicy strawberries. Quick and simple to make, this ice-cream will have a huge success among your family and friends!
METHODDIFFICULTY: Easy 20 MINS
Hull and roughly chop the strawberries, put them into a bowl and sprinkle over the 2 tablespoons of caster sugar and leave them to steep.
Pour the milk and cream into a heavy-based saucepan, add the vanilla pod and bring gently to the boil. Set aside to cool slightly before removing and discarding the vanilla pod.
In a large bowl whisk the egg yolks and the sugar until thick and pale. Slowly pour the warm milk and cream over the eggs, whisking all the time as you go. Put the mix back in to the pan and simmer over a gentle heat and stir until the custard thickens. Remove from the heat and pour back into the bowl to cool.
Purée the strawberries in a processor, and when the custard is cool fold the purée through with the lemon juice.
At this point you can churn in an ice-cream maker until the ice-cream has just set. Transfer to a freezer-proof container and store in the freezer until ready to enjoy.
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