Strawberries are whizzed until smooth, then stirred into a creamy custard and frozen in this delicious Wimbledon-inspired recipe for strawberries and cream ice cream.
- 600g fresh strawberries, hulled and halved
- 275ml double cream
- 75ml double cream
- 150g caster sugar
- 3 egg yolks
- 3 tbsp. golden syrup
Whiz the strawberries in a blender until smooth, then push through a sieve and discard the stuff left behind in the sieve.
Heat 275ml to just under boiling point in a pan. In a large bowl, whisk together the eggs, sugar and golden syrup until pale and fluffy. Whisk in a little bit of the hot double cream, then whisk in the rest. Return the whole mix to a clean saucepan, then cook, stirring constantly over a medium heat for about 5 minutes. Strain into the strawberries, then stir to combine, cover, and chill.
Pour the mixture into an ice cream maker and churn accoding to manufacturer's instructions. Alternatively, pour into a freezer-proof container, cover and freeze for 3-4 hours, stirring halfway through freezing. Take out of the freezer for 15 minutes before serving.