Strawberry Ice Cream

AuthorGeo FoodsCategory

Ingredients

 · 200 g strawberries
 · 4 tablespoons strawberry jam
 · 600 ml double cream
 · 1 tin condensed milk
 · 25 g frozen-dried strawberries

Preparation

1

Put the strawberries and jam in a blender and whizz until smooth. Tip the purée into a sieve, set over a bowl and leave to strain out the seedy bits. Meanwhile, put the double cream and condensed milk into a mixing bowl. Using an electric whisk, beat them together until the mixture is thick and can hold peaks. Use a spatula to push any remaining purée through the sieve, then gently fold it through the creamy mixture. Sprinkle over the strawberries and fold these in too, then scrape into a freezer-proof container and freeze until solid. Serve in cones or bowls with your favourite toppings.

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Ingredients

 · 200 g strawberries
 · 4 tablespoons strawberry jam
 · 600 ml double cream
 · 1 tin condensed milk
 · 25 g frozen-dried strawberries

Directions

1

Put the strawberries and jam in a blender and whizz until smooth. Tip the purée into a sieve, set over a bowl and leave to strain out the seedy bits. Meanwhile, put the double cream and condensed milk into a mixing bowl. Using an electric whisk, beat them together until the mixture is thick and can hold peaks. Use a spatula to push any remaining purée through the sieve, then gently fold it through the creamy mixture. Sprinkle over the strawberries and fold these in too, then scrape into a freezer-proof container and freeze until solid. Serve in cones or bowls with your favourite toppings.

Strawberry Ice Cream

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