Strawberries are in season at the moment and cheap at the markets. The Sunshine Coast supplies much of Australia’s winter strawberry crop so we are very fortunate to get hold of them before they end up in cold storage and shipped around the country.
When you have strawberries, making strawberry ice-cream is a real no brainer.
Nigella’s strawberry ice cream comes from her Forever Summer book, but it does make an awful lot of ice cream so the first time I made this I cut the recipe in half. It was good, but not great and while it was fine on day one, it froze a tad hard and wasn’t nearly as creamy as I would have liked. I suspect it was because the custard was a cream/milk combo rather than a full cream ice-cream and the strawberry sauce was stirred through the cooled custard before churning.
The perfect version was arrived at accidentally. I had my usual vanilla ice cream churning away and decided to pop in the strawberries I’d had macerating to eat with it. The result was a smooth full-flavoured strawberry ice cream.
The custard was made as always – 500ml cream, 5 egg yolks, 1 vanilla pod and 120g sugar – and added to the ice cream churner. As for the strawberries, I hulled 250g strawberries, sprinkled over 1 tablespoon sugar, and let them steep for about 20-30 minutes. I then blitzed them in a mini food processor, added a tablespoon of lemon juice and added the puree to the churner for the last 15 minutes or so.