Strawberry Ice Cream
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.