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Strawberry ice cream

Home made ice cream is so much better than bought as it contains no additives and flavourings. Your ice cream will have lovely natural flavours and use up milk & cream.

Ingredients: (serves 8)

  • 4 egg yolks
  • 100g (4oz) caster sugar
  • 1tsp cornflour
  • 300ml (½pt) full fat milk
  • 1tsp vanilla extract
  • 500g (1lb 2oz) fresh strawberries, hulled
  • 300ml (½pt) whipping cream
  • 8 waffle cones
  • 50g (2oz) white chocolate
  • 50g pistachio nuts, roughly
  • 50g (2oz) dark chocolate

Method:

  1. Whisk the egg yolks with the sugar and cornflour until thick and pale. Pour the milk into a medium saucepan and bring just to the boil. Gradually whisk into the egg yolk mixture until smooth then return to the pan. Cook over a low heat, stirring until the custard thickens and just coats the back of the wooden spoon. Be careful not to overheat or the custard will curdle.
  2. Stir in the vanilla essence then sprinkle the surface of the custard with a little sugar or a piece of crumpled and dampened nonstick baking paper to stop a skin forming; then leave to cool.
  3. Purée the strawberries in a food processor or liquidiser, in batches if needed, until smooth. Press through a sieve into a bowl, discarding the seeds.
  4. Whip the cream until it resembles thick batter then mix with the custard. Fold in the strawberry purée. Pour into a freezer proof container and freeze for 6-7 hours until firm enough to scoop, beating two or three times with a fork to break up the ice crystals.
  5. For the cones; break the white chocolate into pieces and melt in a small bowl set over a small saucepan of gently simmering water. Put the nuts on to a small plate. Dip the tips of four of the cones into the melted chocolate then the nuts. Stand upright in a glass bowl to set. Melt the dark chocolate in the same way then dip in the nuts and leave to set.
  6. When ready to serve, allow the ice cream to soften at room temperature and scoop into the cones.

#FoodSavvy tip

If you have an electric ice cream machine, there is no need to whip the cream first just mix with the cooled custard and strawberry puree and pour straight into the pre-cooled machine. Churn for about 30-40 minutes or until firm enough to scoop, or transfer to a plastic container and freeze until required.

If you're short of time, then use 400g/14oz of readymade luxury chilled vanilla custard from the supermarket.

Recipe created for Tesco Real Food