The fresh strawberries blend perfectly with the rich cream to create a delicious treat that’s sure to please any ice cream lover. Let’s get sweet!
Ingredients:
- 250ml whole milk
- 250ml single cream
- 4 egg yolks
- 125 g caster sugar
- 50g strawberries, hulled and finely chopped
Method:
Combine the whole milk and cream in a medium saucepan. Heat over a medium heat until the mixture is warm but not boiling.
In a separate bowl, whisk together the egg yolks and caster sugar until pale and thick.
Gradually pour the warm milk and cream mixture into the yolks, whisking constantly to prevent the eggs from scrambling.
Return the mixture to the saucepan and cook over a low heat, stirring constantly, until thick enough to coat the back of a spoon.
Remove from the heat and allow to cool to room temperature. When cool, stir in the finely chopped strawberries.
Pour the mixture into an ice-cream maker and churn according to the manufacturer’s instructions.
When the ice cream has reached a soft-serve consistency, transfer to a container and freeze until firm, usually 2-3 hours.
Serve your creamy strawberry ice cream in bowls or cones, garnished with fresh strawberry slices if desired.
