strawberry ice cream

posted Saturday November 17, 2018

Makes approximately 700ml

500g thickened cream
40g + 175g caster sugar
6 extra large egg yolks – 61g
250g very ripe strawberries

Wash the strawberries and dry them on a clean tea towel. Hull the strawberries and put them into a Thermomix or blender, pressing down firmly on them with your hands. Add the 40g of sugar and liquidise. Place the cream in a two-litre microwave safe bowl and microwave on high for 5 minutes.

Put the egg yolks and remaining 175g of caster sugar into the bowl of an electric mixer and whisk them until they are pale and voluminous. As soon as the cream has finished in the microwave whisk it into the egg yolks/sugar, and when completely combined return it to the microwave safe bowl. Microwave for a further 30 seconds on medium low. Whisk in the strawberry puree, chill and churn.

Alternatively freeze the base in shallow trays. When completely set, break it into pieces and whisk it at high speed until it is thick and airy before returning it to your freezer.

tip…for the smoothest texture you may decide to sieve the ice cream base, especially when the strawberries appear like the ones in the photo. Wash the seeds, dry them on a tissue and plant on the new moon, you’ll probably get a few strawberry plants in the process.