Strawberry and Almond Ice Cream

Strawberry and Almond Ice Cream

No ratings yet
Calories: 1891


  • 1 pint milk
  • 6 egg yolks
  • 4 oz caster sugar
  • 5 floz double cream whipped

for the flavouring

  • 1 lb hulled strawberries
  • 1 oz ground almonds


  • Scald the milk and leave to cool for 15 minutes.
  • Whisk the egg yolks with the sugar until pale and thick. Gradually stir in the strained milk. Cook over very low heat, stirring constantly, for about 3 to 4 minutes until the custard thickens and coats the back of a wooden spoon. Do not allow to boil, otherwise the eggs will curdle.
  • Press a circle of greaseproof paper or cling film on to the surface and leave until cold.
  • Fold in the whipped cream and flavouring (see below).
  • Spoon into a shallow container and freeze for 40 minutes or until the ice cream begins to harden round the edges.
  • Turn into a chilled bowl and whisk to break up the ice crystals. Return to the container and repeat the freezing and beating process once or twice more, depending on the required smoothness.

for the flavouring

  • Puree 1 lb (450 g) hulled strawberries with 1 oz (25 g) ground almonds. Fold into ice cream.


makes 1 1/2 pints (900 ml)
Calories: 1891 kcal
Carbohydrates: 185 g
Protein: 44 g
Fat: 114g
Saturated Fat: 54 g
Cholesterol: 1422 mg
Sodium: 317 mg
Potassium: 1549 mg
Fiber: 12 g
Sugar: 161 g
Vitamin A: 4552 IU
Vitamin C: 268 mg
Calcium: 903 mg
Iron: 6 mg
Save to Favorites
ClosePlease loginn

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating