Ingredients
The following ingredients have 500 Servings
- 150 ml Cream
- 150 ml Milk
- 85 g Sugar
- 3 Egg Yolks
- 200 g Strawberries
Instruction
- Blend the fruit with 10g of the caster sugar until you have a smooth puree. If you’re not a fan of bits, strain out any remaining pips, and pop to one side.
- Next, whisk (by hand) the egg yolks with the remaining 75g of the sugar until it is thick, creamy and a pale yellow. Again, place this to one side.
- Next, in a pan, gently heat the milk and cream stirring continuously with a wooden spoon until it begins to thicken.
- This will take roughly 5 mins and you will feel it start to drag/stick to the bottom of the pan.
- When you feel it thicken remove the pan from the heat and add the egg/sugar mix to the cream/milk mixture.
- Stir it until it has thoroughly combined and place back on the heat for roughly another 5mins until it begins to thicken again.
- Be very careful, you do not want the eggs to cook!
- Lastly, remove the pan from the heat again and stir in the fruit puree.
- Pour this into a jug and leave to cool. This can be placed in the fridge to quicken the process.
- Once it has cooled down remove your ice-cream machine or container from the freezer.
- If you have an ice-cream machine you now need to refer to your manufacturer’s instructions!
- If you don’t have an ice-cream machine, pour the cream mix into your container then place in the freezer (uncovered) for half an hour.
- Once the half hour is up remove it and stir.
- Put it back in for another 30mins and then repeat the stirring/putting in the freezer process until it has completely frozen!
- Serve with some fresh fruit, or so naughty chocolate sauce.
