STRAWBERRY CLOTTED CREAM ICE-CREAM
Nothing says summer more than strawberries and clotted cream. Serve this velvety-rich ice cream with fresh fruit and a simple coulis
Ready in 25 minutes, plus cooling and freezing
400g strawberries, hulled 1 tsp lemon juice
150g caster sugar 5 egg yolks. 300ml milk
2 x 227g pots clotted cream 5 egg yolks
300ml double cream 2 tsp vanilla extract
1 Place the strawberries in a food processor with the lemon juice and whizz until almost smooth. Set to one side. Place the milk and both creams in a pan and gently heat, taking care not to boil. In a medium bowl beat together the yolks and sugar until the sugar has dissolved.
2 Pour the hot cream mixture onto the egg mixture and combine well. Clean out the pan, set a sieve over the top and strain the egg and milk mixture back into the pan. Very gently heat, stirring all the time. Cook until the mixture thickens – it should just coat the back of a spoon.
3 Pour into a large freezer-proof container, cool then chill for 1 hour. Stir in the strawberry purée and vanilla extract and place in the freezer. Freeze for 5 hours, beating every hour to give a nice smooth consistency. Allow to soften a little before serving scoops with fresh strawberries and a fruit coulis.
If you have an ice-cream machine… pour the chilled mixture into the machine and churn until frozen. Put in a freezer-proof container, cover and freeze for up to two months
[recipe created by Catherine Hill]