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Strawberry Ice Cream

April 30, 2013

Dripping down your fingers

This ice cream tastes so good you will not even want to waste a drip down your fingers.  I love strawberry season, all year I have been waiting for the luscious berries to get cheap.  I started to make a normal vanilla ice cream then puréed some strawberries and added a little lemon juice.  It tasted lovely.  On a hot day I would recommend making a strawberry sundae by making this ice cream and decorating the scoops with fresh strawberries and strawberry syrup.

This was adapted from The Dairy Book of Family Cookery (Ebury Press, 1993).



300ml skimmed milk, 1/2 tsp vanilla seeds, 3 egg yolks, 100g caster sugar, 150g strawberries (puréed), 2 tsps lemon juice, 300ml double cream.


1. Heat the milk and vanilla and remove from the heat before it boils.
2. Whisk the yolks and sugar together.
3. Add to the milk when it has cooled.
4. Mix the lemon juice into the strawberries and mix into the custard.
5. Heat the mixture for 5 minutes.
6. Cool the strawberry custard and pour into the ice cream machine.
7. Let the machine churn for 40 minutes and pour in the double cream.
8. Pour the ice cream into a freezer proof tub.
9. Freeze the ice cream until desired consistency and stir every few hours.


From → Desserts

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