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Strawberry Ice Cream

Strawberry Ice Cream

11 hrs 35 mins total time

35 mins active time

Medium

Makes 1 quart

Ingredients


Measurements:

  • 1 lb fresh strawberries

    washed, hulled, sliced

  • 1 tbsp fresh lemon juice
  • ⅔ cup (5¼ oz) superfine sugar
  • 2 cups (16 fl oz) heavy cream
  • ½ cup (4 fl oz) milk
  • 4 large egg yolks

    at room temperature

Instructions

  • 1Put 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.
  • 2Pour the strawberry mixture into a blender or food processor and blend or process until smooth.
  • 3Pour 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.
  • 4Put the egg yolks and remaining sugar in a large heatproof bowl. Whisk until pale and creamy. Pour ½ cup (4 fl oz) 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.
  • 5Wash 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.
  • 6Strain 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.
  • 7Pour the chilled mixture into the ice cream bowl. Set the ice cream maker to the desired setting and churn.
  • 8Once 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.
  • 9Scoop into bowls and serve.
  • 10Store 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.