Strawberries with fresh mint ice cream

  • Portion size: Serves 4
  • Takes 25 minutes to make, plus infusing, churning and freezing
  • Difficulty: easy

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

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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
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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.
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  5. 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.

Nutrition

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

Make Ahead

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

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Reviews

Letitia Mullen

I love this recipe because it tastes indulgent for fewer calories

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