adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Strawberries & cream ice-cream
Strawberries & cream ice-cream
0 Likes
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Indulge in irresistible homemade strawberry ice cream.
Ingredients:
  • 750ml (3 cups) thickened cream
  • 4.40 gm vanilla essence
  • 5 egg yolks
  • 140g (2/3 cup) caster sugar
  • 250g chopped ripe strawberries
  • 40.00 gm caster sugar
Instructions:
  • Place the 1.25L (5-cup) metal loaf pan in the freezer to chill. In a saucepan, combine the cream and vanilla essence and bring to a boil. Let it cool slightly for 5 minutes.
  • Whisk egg yolks and sugar vigorously until pale and thick, creating a ribbon trail when the whisk is lifted. This incorporates air for a fluffy texture. Slowly whisk in the cream mixture.
  • Transfer the mixture to a spotless saucepan. Cook on low heat, stirring continually with a flat-edged wooden spoon for 20 minutes or until the custard coats the back of the spoon and leaves a trace when you swipe your finger through it.
  • Pour the mixture into a heatproof bowl, cover the custard with plastic wrap to avoid a skin, and let it cool for 30 minutes. Then, refrigerate for 2 hours until chilled.
  • Transfer the chilled custard into the loaf pan and cover with foil before placing it in the freezer for at least 6 hours until nearly set. Roughly break up the ice-cream using a metal spoon, then transfer it to a large bowl.
  • In a bowl, mix strawberries with 2 tablespoons of caster sugar. Let it sit for 4 hours, stirring occasionally to macerate. Blend with a stick blender until almost smooth.
  • Beat the strawberry puree into the half-frozen ice-cream using an electric beater for 3 minutes until smooth and pale, breaking up the ice crystals for a silky texture. Return mixture to the loaf pan, cover with foil, and freeze for 4 hours until firm.

Similar Recipes