Strawberry Ice Cream

1-1/4 cup milk
3 egg yolks
2 cups strawberries
Juice of 1/2 lemon
3/4 cup icing sugar
1-1/4 cup fresh cream
Sliced strawberries to serve

- Put the milk into a pan and slowly bring to a boil. Remove from heat and leave for 20 minutes. 
- Strain the warm milk into a bowl containing the egg yolks and whisk well. Return the mixture to a clean pan and heat, stirring constantly, until the custard just coats the back of the spoon. 
- Pour into a clean bowl, cover with plastic wrap and set aside to cool. Mean while, puree the strawberries with the lemon juice in a blender. 
- Press the strawberry puree through a sieve into a bowl. Stir in the icing sugar and set aside.
- In a separate bowl whip the cream until it forms soft peaks. Gently fold the cream into the custard with the strawberry puree. Pour the mixture into a plastic container, cover and freeze until firm. 
- Soften briefly before serving decorated with sliced strawberries.

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