Strawberries with fresh mint ice cream
- August 2010
- Serves 4
- 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
- 8.2g (4.3g saturated)
- 19.7g (19.5g sugars)
- 0.2g salt
- 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
- 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.
- 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.
- 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.
- 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.
The ice cream will sit in the freezer in an airtight container for up to 1 month
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