400 g (14 oz) ripe strawberries, hulled
1 level tbsp (15 ml) granulated sugar
125 ml (4 fl oz) milk
250 ml (8 fl oz) double cream (heavy cream)
2 egg yolks
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
1 tsp (5 ml) lemon juice
red food colouring
1 level tbsp (15 ml) granulated sugar
125 ml (4 fl oz) milk
250 ml (8 fl oz) double cream (heavy cream)
2 egg yolks
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
1 tsp (5 ml) lemon juice
red food colouring
method
1. Unless using a free standing sorbetiere or churn, turn the freezing compartment or freezer to the coldest setting about 1 hour before making the ice cream.
2. Rub the strawberries through a nylon sieve into a bowl. Stir in the granulated sugar and set aside.
3. Combine the milk and cream in a saucepan and bring to just below boiling point.
4. Beat the egg yolks with the caster sugar until thick and creamy, and stir in the milk and cream.
5. Return the custard mixture to the clean saucepan and simmer, stirring all the time, until thickened.
6. Pour into a large bowl and stir in the strawberry puree and lemon juice.
7. Tint pale pink with the food colouring.
8. Spoon the mixture into a suitable container for freezing.
9. Alternatively, use a sorbetiere or churn, following the manufacturer's instructions.
10. Cover the container closely and freeze until half frozen (when crystals appear around the edge of the mixture).
11. Beat the mixture until smooth, scraping off any crystals. Freeze until firm. Return the freezer to the normal setting.
12. Transfer the ice cream to the refrigerator about 15 minutes before serving, to allow it to soften and "ripen".
13. Serve in scoops in cones, individual dishes or a large bowl
2. Rub the strawberries through a nylon sieve into a bowl. Stir in the granulated sugar and set aside.
3. Combine the milk and cream in a saucepan and bring to just below boiling point.
4. Beat the egg yolks with the caster sugar until thick and creamy, and stir in the milk and cream.
5. Return the custard mixture to the clean saucepan and simmer, stirring all the time, until thickened.
6. Pour into a large bowl and stir in the strawberry puree and lemon juice.
7. Tint pale pink with the food colouring.
8. Spoon the mixture into a suitable container for freezing.
9. Alternatively, use a sorbetiere or churn, following the manufacturer's instructions.
10. Cover the container closely and freeze until half frozen (when crystals appear around the edge of the mixture).
11. Beat the mixture until smooth, scraping off any crystals. Freeze until firm. Return the freezer to the normal setting.
12. Transfer the ice cream to the refrigerator about 15 minutes before serving, to allow it to soften and "ripen".
13. Serve in scoops in cones, individual dishes or a large bowl
serving amount
serves 6
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