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Preparing time: 1.5 hrs
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Cook time: 10 min Chilling: 5 hrs, the best overnight
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Ingredients
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Method
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450 g fresh clean strawberries
85 g granulated sugar
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Hull the strawberries, chop finely and place in a medium pot. Pour the sugar over the strawberries and set aside for one hour to let them macerate. Once it boils, stir, reduce the heat to low and simmer for 30 minutes, stirring from time to time. |
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Strain the strawberries through the sieve into a glass bowl to remove the seeds and get the smooth puree. You can also blend the cooked strawberries to get the proper puree. Cover the bowl and pop into the fridge to cool the puree. Chill it at least 3 hours, ideally overnight.
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500 ml of whipping cream
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Bring the whipping cream to the boil and set aside.
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4 egg yolks
85 g white granulated sugar
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Whisk the sugar and egg yolks together in a stand mixer equipped with the whire whisk until they turn pale and fluffy. It can take about 7 minutes.
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Gradually pour the hot cream over the yolk mixture whisking continuously until combined. Pour the custard back into the pan.
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Cook the mixture at low heat stirring all the time until the custard thickens and coats the back of the wooden spoon. It can take about 10 minutes. The mixture can’t boil as it will turn into scrambled eggs. Make a wooden spoon test to check the thickness of the custard.
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Strain the custard and transfer to a clean container. Pop it into the fridge and chill at least 3 hours until it’s completely cold. I use to have my custard chilled overnight.
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30 g strawberry powder
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The next day, remove the custard and strawberry puree from the fridge and uncover. Pour the strawberry powder into the strawberry puree and mix both thoroughly to dissolve the powder. The puree will get deep strawberry colour and flavour.
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Pour the puree into the bowl with the custard and mix them to combine thoroughly. Pour the cold strawberry custard to the chilled bowl of the ice cream machine and proceed as per manufacturer’s instructions. Once it's made, transfer the strawberry ice cream into a container and store in the freezer up to 6 weeks. The ice cream is the best in the first week. Here is the recipe for ice cream cones.
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