- Sep 19, 2020

Strawberry custard ice-cream 🍓

With summer closely drawing to an end, I decided to use up some of the last remaining fresh and perfectly ripe strawberries available to make one of my daughters absolute favourite, deliciously indulgent desserts. With the help of my friend Jules to talk us through the process step by step, here is my guide to the perfect, light and creamy home made strawberry ice-cream. Enjoy!!

STRAWBERRY ICE- CREAM Yield; 5-6 cups INGREDIENTS

- 1 3/4 cup heavy cream - 1/8 teaspoon salt - 2 large eggs - 3/4 cup sugar divided 1/2 cup for eggs, 1/4 cup for strawberries - 1 pound strawberries hulled - 1 teaspoon vanilla extract

(Secret ingredient) Add some vodka.

Adding a small amount of vodka (don't worry, you won't taste it) helps keep the ice cream soft and prevents it from becoming icy. PREPERATION Prepare an ice bath to cool custard when it is done. In a saucepan combine cream with salt, scald on medium heat. While cream is scalding, whisk eggs with 1/2 cup sugar until sugar is dissolved and the eggs thicken. When the cream is scalded slowly add some to the egg mixture to temper them. Add the rest of the cream in a thin stream. Return the custard mixture to the saucepan and cook stirring constantly until it coats the back of the spoon. Using a sieve, strain the custard in the bowl sitting in the ice bath, add the vanilla and let sit until it is cool to the touch. While the custard is cooling combine the strawberries and remaining sugar and pulse until it is pureed. Push the puree through a sieve using the back of a spoon until you are left with only the seeds. Discard the seeds. When the custard is cool, add the strawberry coulis, mix well and put the mixture in the refrigerator until chilled. Add chilled mixture to ice cream churner and churn until frozen but still soft, about 25-30 minutes