EASY STRAWBERRY ICE CREAM

EASY STRAWBERRY ICE CREAM
Cook’s Tips : You may need to add more sugar if the strawberries are not very sweet, or less, as the case may be. For best results, use ripe, flavoursome strawberries with a strong fragrance.
Serves : 4

Ingredients

400g sweet, ripe strawberries
125ml white granulated sugar (use more or less depending on the sweetness of the strawberries)
1 squeeze fresh lemon juice
200ml fresh cream, chilled
250ml ready-made custard, chilled

1. If you don’t have an ice-cream maker, put a big metal bowl into your deep freeze.

2. Pull the green tops off the strawberries and cut them in half. Put them in a bowl, sprinkle with the sugar (see Cook’s tips below) and set aside for 3/4 of an hour, stirring once or twice.

3. Place the strawberries and the syrup that has formed into the goblet of a liquidiser, or into a food processor fitted with a metal blade. Process to a fine purée. Add the custard and the cream and blitz until well combined (but don’t over-beat the mixture).

4. Squeeze in just enough lemon juice – a teaspoon or so – to give the mixture a slight zip.

5. Pour the mixture into an ice-cream maker and process in the normal way. If you don’t have such a gadget, tip the mixture into the chilled metal bowl and place in the deep freeze. Freeze for three to five hours (depending on how arctic your freezer is), whisking the mixture every hour – or more often – during that time.

6. Serve in cones.

Serving Suggestion : If you’d like some fruity chunks in your icecream, reserve a few halved strawberries for dicing and adding to the mixture just before you freeze it.

Woolworths recipes-Recipe By: Jane-Anne Hobbs.