Strawberry Ice Cream

Instructions

• 1

  Put the strawberries, lemon juice and half of the sugar in a saucepan. Stir over medium heat for 2-3 minutes until the sugar has dissolved. Bring to the boil. Boil gently for 3 minutes without stirring. Remove from the heat. Cool for 3 minutes.

• 2

  Pour the strawberry mixture into a blender or food processor and blend or process until smooth.

• 3

  Pour the cream and milk into a medium heavy-based saucepan. Stir over medium heat for 4-5 minutes until bubbles just start to form around the edge of the pan, do not boil. Remove from the heat.

• 4

  Put the egg yolks and remaining sugar in a large heatproof bowl. Whisk until pale and creamy. Pour ½ cup (120ml) of the hot cream mixture over the eggs and sugar and whisk to combine. Add the remaining cream mixture to the egg mixture, whisking to combine.

• 5

  Wash and dry the saucepan. Pour the mixture back into the pan. Stir constantly with a wooden spoon over low heat for 8-10 minutes, until the custard has thickened and coats the back of the wooden spoon, do not boil. Remove from the heat.

• 6

  Strain the custard into a heatproof bowl and stir in the strawberry mixture. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for 4 hours until cold.

• 7

  Pour the chilled mixture into the ice cream bowl. Set the ice cream maker to the desired setting and churn.

• 8

  Once the ice cream is frozen transfer to a freezer-safe container, just large enough to contain the ice cream. Freeze for 6 hours or overnight for firmer ice cream.

• 9

  Scoop into bowls and serve.

• 10

  Store ice cream in the freezer for up to 2 weeks. The ice cream will become very firm on freezing overnight, so remove from the freezer and stand at room temperature for 5-10 minutes before serving for easier scooping.