Whole strawberry ice cream recipe
information
Preparation time: 15 minutes, plus freezing,
Calories: 79 per portion
ingredients
3 egg yolks
1 tablespoon redcurrant jelly
1 tablespoon red vermouth
300 ml (1/2 pint) natural low-fat yogurt
350 g (12 oz) ripe strawberries, hulled
8 strawberries with stalks, halved, to decorate
1 tablespoon redcurrant jelly
1 tablespoon red vermouth
300 ml (1/2 pint) natural low-fat yogurt
350 g (12 oz) ripe strawberries, hulled
8 strawberries with stalks, halved, to decorate
method
1. Put the egg yolks into a blender with the redcurrant jelly, vermouth, yogurt and half the strawberries; blend until smooth.
2. Transfer the mixture to a shallow container, and freeze until the ice cream starts to harden around the edges.
3. Tip the ice cream into a bowl and beat to break up the ice crystals. Chop the remaining strawberries and mix into the semi-set ice cream.
4. Return to the container and freeze until quite firm. Scoop the ice cream into stemmed glasses and decorate each one with strawberry halves.
Strawberries should be kept in the refrigerator or a cool place if not being eaten immediately. The fruit should be washed before it is hulled.
2. Transfer the mixture to a shallow container, and freeze until the ice cream starts to harden around the edges.
3. Tip the ice cream into a bowl and beat to break up the ice crystals. Chop the remaining strawberries and mix into the semi-set ice cream.
4. Return to the container and freeze until quite firm. Scoop the ice cream into stemmed glasses and decorate each one with strawberry halves.
Strawberries should be kept in the refrigerator or a cool place if not being eaten immediately. The fruit should be washed before it is hulled.
serving amount
serves 4
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