Chelsea

Chelsea Trusted 135 Years SPOT

Strawberry Ice Cream

By Chelsea Sugar
Strawberry Ice Cream
4 servings
  • 1 review

  • Difficulty Easy
  • Prep time 6 hrs
  • Cooking time 20 mins
  • Serves
    4
Ingredients

    500g Ripe Strawberries
    3 Egg Yolks
    3/4 Cup Chelsea Caster Sugar
    2/3 Cup Milk
    2/3 Cup Cream

Method

    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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Reviews

Average Rating
31
(1 review)


It took a lot of my time to make but in the end it tasted pretty good.

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