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:
Strawberry Ice Cream
Deliciously creamy strawberry ice cream. One of my all time favorites!
- 600-700 g roughly chopped strawberries with the stems removed
- 20 fl. oz. double (or heavy) cream (1 british pint)
- 8 fl. oz. sugar (1 US cup)
- 1.5 eggs
Remove the stems from the strawberries and chop them roughly
Blend the chopped strawberries until you have a smooth purÃ©e
In a large bowl whisk the eggs with the sugar until pale
Whisk in the cream
Whisk the strawberry purÃ©e into the cream-sugar-egg mix
Transfer to your freezer and crank
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 purÃ©e. In a bowl beat the eggs and sugar together and then mix in the cream and the strawberry purÃ©e. 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.