Monday, 17 December 2018

Strawberries and Cream Ice Cream

Finished product; ice cream maker in the

Summer – Ice Cream Time

But what to buy? The commercial stuff has suss ingredients. What’s palm oil? Scraped off workers’ palms? Here’s mine.



  • 350ml milk
  • 150ml cream
  • 3 egg yolks
  • 100ml sugar

Cold ingredients:

  • 250ml cream
  • 250g frozen strawberries


Make the custard.

Set up a double boiler (or mixing bowl over a pot of water) with the water just touching the top pot (or bowl) and add in the milk and cream. Meanwhile whisk the sugar into the egg yolk. When the milk gets hot enough to form a skin, reduce the heat to miminal and pour the hot milk onto the egg mix; stir well and put the mix back in the double boiler. Cook until it starts to thicken (slightly coats the back of a spoon). Turn off the heat, put a lid on and leave to stand until it has cooled and thickened a bit. Not right down to room temperature.

Now add the frozen strawberries and blend (I use a stick blender). This will drop the temperature. Put the mix in the freezer until it starts to form ice. In the meantime whip the remaining cream and keep it well chilled. Add to the rest of the mix and churn in an ice cream maker. I use a hand-operated one and chilling well in advance is essential for best results.

If you don’t have an ice cream maker, take he mix out of the freezer after an hour and break up icicles; you will need to keep on doing this until it has set.