This is one of my favourite recipes and I only make it during the strawberry season, which has recently begun in Scotland. Scottish strawberries are some of the best in the world and when they’re at their best they deserve to be turned into this delectable dessert.
When making Strawberry Ice Cream I tend to put the emphasis on two things: strawberries and cream! So the recipe is simple:
- 600-700g of roughly chopped strawberries with the stems removed
- 1 British pint (20 fl. oz.) of double cream
- 1 U.S. cup (8 fl. oz.) of sugar
- 1 egg and 1 egg yolk
As you can see, it’s pretty similar to my richer version of our family recipe. The main differences are that I go ahead and tip in a bit extra cream and I put in so many strawberries that there isn’t any room for milk.
So basically you just whizz the strawberries up in a blender until you have a really smooth purée. In a bowl beat the eggs and sugar together and then mix in the cream and the strawberry purée. That’s it. Transfer the mix to your half-gallon White Mountain Freezer, grab some ice and salt, and start cranking!
Tonight I made my first batch of Strawberry Ice Cream of the season. A group of 12 of us enjoyed it thoroughly despite the light drizzle at Mark and Sabrina’s barbecue.
Subscribe (RSS)
3 comments ↓
What’s your attitude to sieving the strawberry puree to get rid of the seeds? Do you think Celine’s tight’s would add anything to this recipe (See Raspberry Sorbet)?
big d… you fuss too much!.. just eat and be merry!
just did my first strawberry batch of the season last friday. i actually blended them quite coarse as i like the bit of icy fruity texture.
I don’t find the seeds on strawberries to be an issue. With raspberries it’s imperative to strain them, but strawberries are smooth enough as is.
Leave a Comment