Now that summer is here, you’ll be finding lots more ice-cream recipes on this blog. Though here in Ireland, summer is really just a technicality that rarely proves to be a whole lot different than the other seasons. If we do get 15 minutes of actual sunshine though, it would be lovely to be able to enjoy it with a bowl of homemade ice-cream al fresco. I’ve made loads of different kinds of ice-cream in my time and the general consensus is that the nicest I’ve made is my Nutella ice-cream. I’m sure I’ll get to that but for now, you’re getting my favourite, this Strawberry Ice-Cream. Normally strawberry ice-cream, or strawberry flavoured anything, just tastes of sweet redness. I know “red” doesn’t have a taste but I really think artificial strawberry flavour has it’s own taste that is very different to actual strawberry and the only sign that what you’re eating, whether it’s ice-cream or anything else, is meant to taste like strawberry is that it is laced with red food colouring. I’m sure this could be proven by making people taste various flavours of yogurt or sweets. My hypothesis is that far more could identify the strawberry flavoured items than if the experiment were repeated blindfolded.
Anyway, this strawberry ice-cream has a huge smack of strawberry from it and it is really amazing. The strawberry flavour is accentuated by lemon juice which really brings out the strawberry. You do need to heat the strawberry and lemon together and reduce it down to a jammy consistency because the more water you add to the custard, the icier and crystallier the ice-cream will be and you want it to be smooth and gorgeous during your brief and valuable time on the sunny patio.
- 400 g strawberries, hulled and quartered
- 240 g caster sugar
- Juice of 1 lemon
- 250 ml double cream
- 500 ml milk
- 4 egg yolks
- Heat the strawberries, lemon juice and 120 grams of sugar in a pan over a medium heat until it goes syrupy, stirring occasionally.
- Add the milk and cream to another pan and bring to a gentle simmer.
- Whisk together the yolks and remaining sugar until light in colour and thickened. Then whisk in the simmering milk/cream mixture.
- Return the mixture to the pan and stir over the lowest heat for about 20 minutes until thickened enough to coat the back of a wooden spoon.
- Add the strawberry syrup to the now thickened custard, stir and allow to come down to room temperature.
- Pour into a freezer-proof container and freeze for at least an hour or until the mix starts to freeze and go slushy.
- Blitz in a food processor and freeze for another hour.
- blitz and freeze 2 more times before returning it to the freezer for at least 6 hours or overnight.
- You may need to let it thaw outside the freezer for 10 minutes before serving.