Strawberry ice cream is a classic crowd-pleaser and is a delicious, sweet treat which celebrates seasonal fruit. We’ve opted for juicy British strawberries here, but you can use any leftover summer berries that would otherwise go to waste for a seriously scrumptious pud.
Preparation time
4 hours, 15 minutes
Serves
6
Ingredients
- 200ml double cream
- 100g natural yoghurt
- 400g strawberries, hulled
- 2 tablespoons icing sugar
- 1 tablespoon lemon juice
- 2 Respectful eggs, whole
- 2 Respectful egg yolks
- 100g granulated sugar
- Sea salt, finely granulated
Instructions
- In a large mixing bowl, whisk the cream until it forms soft peaks, then gently fold in the yoghurt.
- Add the strawberries, icing sugar and lemon juice to a food processor and blend until smooth.
- To a heatproof bowl, add the whole eggs, yolks, granulated sugar, and a pinch of sea salt. Meanwhile bring a pan of water to a light simmer.
- Pop the heatproof bowl onto the pan, making sure the water does not touch the bowl. Stir the egg mixture until it reaches 70C, then remove from the heat.
- Use an electric whisk to beat the mixture until it becomes fluffy and tripled in volume.
- Set aside 100ml of the blitzed strawberry mixture, then add the leftover purée to the egg mixture.
- Gradually fold the egg mixture into the whipped cream and pour into a freezer-safe container.
- Top the whipped cream mixture with a drizzle of the remaining strawberry purée. Tip: with a spoon, you can create strawberry swirls on top.
- Add a lid to the container and freeze for 4 hours, or until set.
- Serve in your favourite bowl or in a crispy cone and enjoy in the sunshine.
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