I’ve used some sweet and delicious Sunny Ridge strawberries from Main Ridge in the Mornington Peninsula to make this delicious ice cream. I hope to go picking with the girls soon, if you haven’t done it before it’s a really fun thing to do with kids in the summer months.
I decided to make ice-cream with the strawberries as the weather looks as if it is improving and we finally may get a summer. Here’s hoping.
This is a basic ice cream with a custard base, it’s a nice easy one that is a fantastic blank canvas to create any flavour you like.
Like most things with food, homemade is best, so if you adore ice cream like we do, it’s not a bad idea to go out and buy an ice cream machine. You can still make this without one, but it requires a little extra work.
makes 1.5 litres
2 punnets of strawberries
180g caster sugar
375mls thickened cream (pouring cream)
4 egg yolks
Hull the strawberries and sprinkle with 60g of the caster sugar, crush roughly with a stick blender but do not blend completely. Set aside.
Beat the egg yolks with the remaining caster sugar until combined and starting to go pale and set aside. Also, have on hand an ice bath (a bowl with ice in it) and a fine mesh strainer.
Pour the cream into a medium sized heavy based saucepan and bring gently to simmering point on a moderate heat. Take of the heat and pour into the egg mixture and whisk until combined. Pour back into the saucepan and stir on a low heat with a wooden spoon until starting to coat the back of the spoon.
Put a clean bowl over the ice and strain the custard. Stir through the crushed strawberries and refrigerate. When the custard is cool, process with an ice cream machine or place in the freezer and stir with a fork every half hour for about 2 hours.