Strawberries with fresh mint ice cream

Strawberries with fresh mint ice cream
  • Serves icon Serves 4
  • Time icon Takes 25 minutes to make, plus infusing, churning and freezing

This creamy ice cream recipe is made using half-fat creme fraiche – a wonderful flavour of summer served with fresh strawberries

Nutrition: per serving

Calories
179
Fat
8.2g (4.3g saturated)
Protein
6.4g
Carbohydrates
19.7g (19.5g sugars)
Salt
0.2g salt
Calories
179
Fat
8.2g (4.3g saturated)
Protein
6.4g
Carbohydrates
19.7g (19.5g sugars)
Salt
0.2g salt

Ingredients

  • 2 medium free-range egg yolks
  • 25g caster sugar
  • 350ml semi-skimmed milk
  • 100g half-fat crème fraîche
  • 2 tbsp finely chopped fresh mint leaves
  • 500g strawberries, hulled and halved
  • 2 tsp elderflower cordial

Method

  1. Whisk together the egg yolks and sugar until light and fluffy. In a saucepan, bring the milk to a simmer, then pour into the egg yolk mixture and whisk.
  2. Pour the egg and milk mixture back into the pan and cook over a medium heat until it comes to a steam. Stir continuously for about 12 minutes until it starts to thicken a little – it needs to be the consistency of single cream. Pour back into the bowl and leave to cool.
  3. Whisk in the crème fraîche and mint, then pour into an ice-cream maker and churn until frozen. If you don’t have an ice-cream maker, pour the mixture into a freezer-proof container and place in the freezer. After 45 minutes, take it out and whisk it with a fork to break down the ice crystals. Repeat every 45 minutes for 3 hours until smooth and frozen.
  4. Remove the ice cream from the freezer 20 minutes before serving to soften it slightly. Meanwhile, toss the strawberries with the elderflower cordial in a bowl, then leave for the flavours to infuse. Serve with a scoop or two of the mint ice cream.

delicious. tips

  1. The ice cream will sit in the freezer in an airtight container for up to 1 month

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