Food: Proper strawberry ice cream

 
Proper strawberry ice cream
Proper strawberry ice cream

I have a distant memory of a holiday to Florida when I must have been about 10 years old. We went to stay with my Godmother and her family who lived in Key West at the time in a house with the sea at the end of the garden. We used to dangle our feet into the water and the fish used to nibble our toes.

I remember her making strawberry ice cream in an old ice cream maker that she turned by hand. I had a go but lasted about three cranks of the handle before I decided it was far too much effort. I also remember the ice cream which she served to us with a side of peanut butter cookies (more of those later in the week) and it was amazing.

Proper strawberry ice cream
Proper strawberry ice cream

I've always wanted to make my own strawberry ice cream and share that memory with my boys, so when we came back from a strawberry picking trip with a glut of berries I decided it was time to get out my unloved ice cream machine and have a go.

The ice cream is fairly simple, just cream, eggs, sugar and fruit with hint of vanilla and lemon to cut the sweetness. It actually tastes of strawberries unlike most of the shop bought versions - and the kids loved it.

Recipe adapted from one by Nigella Lawson.

If you'd like to make your own proper strawberry ice cream you will need:

500 g strawberries 175 grams caster sugar (plus 2 tbsp) 500ml full fat milk 500ml double cream 1 vanilla pod 10 large egg yolks 2 tbsp lemon juice

Makes 1.5 litres ice cream

Method

Proper strawberry ice cream
Proper strawberry ice cream

Wash, hull and chop your strawberries. Sprinkle over the 2 tablespoons of caster sugar and leave to steep and turn juicy.

Pour the milk and cream into a large saucepan, add the split vanilla pod, and bring to the boil. Take off the heat immediately and leave to infuse for 20 minutes.

Whisk your egg yolks and 175g  sugar until pale, thick and frothy. (I put my egg whites in a freezer bag and freeze them so that I can use them to make meringues at some point - they freeze just fine).

Proper strawberry ice cream
Proper strawberry ice cream
Proper strawberry ice cream
Proper strawberry ice cream

Take the vanilla pod out of the cream mixture and pour over the yolks, whisking all the time. Clean out the pan and put it back on the heat with the custard mixture. Stir gently until it thickens then remove from the heat, pour it into a bowl and cool.

Proper strawberry ice cream
Proper strawberry ice cream
Proper strawberry ice cream
Proper strawberry ice cream

Puree the strawberries and when the custard is cool mix the shiny pink strawberry puree and the lemon juice into the lovely yellow custard to make your ice cream.

Proper strawberry ice cream
Proper strawberry ice cream

Pour into an ice cream machine and churn until almost frozen. If you don't have an ice cream machine you can pour this into a plastic box and stick it in the freezer. But you'll need to take it out every few hours to whisk it  up. I tried both methods and to be honest I got a bit bored with the two hourly whisking and just left it in the box, which resulted in a gritty ice cream full of ice crystals. You can buy a small ice cream machine for about £25 so if you're serious about making ice cream you might want to invest in one to save yourself time.

Proper strawberry ice cream
Proper strawberry ice cream

Remove the ice cream from the freezer about 10 minutes before serving to allow it to soften. Because it's all natural ingredients, there's nothing strange in it to make it all soft scoopy. Serve with fresh strawberries, sprinkles or a peanut butter cookie.

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Proper Strawberry Ice Cream

Ingredients

500 g strawberries 175 grams caster sugar (plus 2 tbsp) 500ml full fat milk 500ml double cream 1 vanilla pod 10 large egg yolks 2 tbsp lemon juice

Makes 1.5 litres ice cream

Method

Wash, hull and chop your strawberries. Sprinkle over the 2 tablespoons of caster sugar and leave to steep and turn juicy.

Pour the milk and cream into a large saucepan, add the split vanilla pod, and bring to the boil. Take off the heat immediately and leave to infuse for 20 minutes.

Whisk your egg yolks and 175g  sugar until pale, thick and frothy.

Take the vanilla pod out of the cream mixture and pour over the yolks, whisking all the time. Clean out the pan and put it back on the heat with the custard mixture. Stir gently until it thickens then remove from the heat, pour it into a bowl and cool.

Puree the strawberries and when the custard is cool mix the shiny pink strawberry puree and the lemon juice into the lovely yellow custard to make your ice cream.

Pour into an ice cream machine and churn until almost frozen. Remove from the freezer 10 minutes before serving to allow it to soften.