Strawberry Ice Cream
By Chelsea SugarPage views: 16160
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1 review
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Difficulty Easy
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Prep time 6 hrs
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Cooking time 20 mins
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Serves
4
500g Ripe Strawberries
3 Egg Yolks
3/4 Cup Chelsea Caster Sugar
2/3 Cup Milk
2/3 Cup Cream
1 : Put the egg yolks and Chelsea Caster Sugar in a bowl and whisk with either an electric beater or a hand whisk until the mixture becomes light and pale. Set aside.
2 : Heat the milk and cream to just below boiling point and pour it in a thin stream into the egg and sugar mixture, beating all the time.
3 : Transfer the mixture to the top of a double boiler and thicken it over hot water on a gentle heat, stirring from time to time, until you have a nice thick mix that smoothly coats the back of the spoon. Allow the mixture to stand until it becomes completely cool.
4 : Puree the hulled strawberries in a food processor. When the mix is cool, fold in the puree, taste the mixture and add more Chelsea Caster Sugar if necessary. Ice-cream tastes less sweet after freezing, so the mixture should be fairly sweet when it goes into the freezer.
5 : Transfer the mixture to a freezer tray and freeze. Remember to blend the mixture once or twice in a food processor while it sets to prevent the formation of large ice crystals.
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