Ingredients
700g strawberries
diced into small pieces
1 tbsp lemon juice
2 cups double cream
1 cup milk
2 eggs
1 cup sugar
1 tsp vanilla extract or essence
Allergy Advice
Contains Dairy
Contains Eggs
Equipment
- 1 Bowl
- 1 Electric mixer or whisk
- 1 Ice cream maker
- 1 Food processor (if not using an ice cream maker)
- 1 Airtight container
- 1 Freezer
Instructions
- In a bowl, combine strawberries, lemon juice and 1/4 cup of sugar. Place in the fridge for 1 hour.
- After an hour, beat eggs for about 2 minutes until they become light and fluffy.
- Add the remaining sugar slowly, then add milk and vanilla essence the same way whilst beating slowly.
- Add the bowl of strawberries and beat slowly for 1 more minute.
- Stir in cream by hand, and chill the mixture for another 30 minutes.
- For ice cream maker: Place the chilled mixture into an ice cream maker and follow manufacturer’s instructions. Pour into an airtight container and freeze until firm.
- If you don’t have an ice cream maker: Place the chilled mixture into the freezer for 1 hour 30 minutes. Spoon the mixture into a food processor and whip for 3 minutes. Return the mixture to the freezer. Repeat this process 3 times in total, then freeze until firm in an airtight container.
Notes
Tip
Before you begin, ensure your ice cream maker is frozen, frozen FROZEN.. (I was too impatient when I made this recipe the first time and had to repeat the making process!)
Variation
Obviously, you could use other fruit in this recipe – I just think you can’t go past the classic strawberry ice cream!
Storage
Pour into an airtight container and freeze until firm.
