Strawberry ice cream

14 Jul

strawberry ice cream

This is what I feel like having for dinner tonight – but I’ll probably have some World Cup food leftovers first… I always make this ice cream when strawberries are in season. The recipe is David Lebovitz’s strawberry sorbet from The Perfect Scoop – I just add some cream before churning.

Strawberry ice cream
(makes about 1 litre)

  • 450g (1 lb) fresh strawberries
  • 150g caster sugar
  • 1 tsp lemon juice
  • 1/2 cup of double cream
  1. Rinse the strawberries in a colander.
  2. Cut the tops off the strawberries (keep these for making strawberry water), slice them and place in a non-reactive bowl.
  3. Sprinkle the sugar over the strawberries, and leave macerate for an hour.
  4. Purée the strawberries with a blender stick or food processor. (You can strain them if you want, but I don’t bother.)
  5. Chill the strawberry purée thoroughly.
  6. Stir the double cream into the purée, then churn in an ice cream machine until firm.

eating ice cream

2 Responses to “Strawberry ice cream”

  1. Shenda July 15, 2014 at 12:59 pm #

    Love the blog – but I think I might need you to come stand beside me while I try some of these….

  2. Andrea July 15, 2014 at 4:52 pm #

    That can be arranged…:-)

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