Strawberries and Cream Ice Cream recipe

Preparation Time: 4 hours

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


  1. Whiz the strawberries in a blender until smooth, then push through a sieve and discard the stuff left behind in the sieve.

  2. 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.

  3. 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.

You can also make this recipe using other berries, like raspberries, blueberries or blackberries. Recipe serves 10.

Recipe Details:

  • Author: Laura Young.
  • Published:

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