As I mentioned in an earlier post, us Sydneysiders got an early taste of summer on the weekend with temperatures up to 31 degrees (88F). This co-incided with us stumbling upon the sale of trays of strawberries (16 punnets of 250g) for $6.99. Saturday being a busy day, Sunday I got up early and de-stalked them all and it netted 3.7kg. Worked out 43c a punnet or $1.88kg nett. Great bargain.
So I bagged them up in 1kg lots for the freezer (good for jam), and the left over 700 grams set aside for iceceam.
Ingredients: (Makes 1 litre)
700 grams strawberries,diced into small pieces
1tb lemon juice
2 cups double cream
1 cup milk
1 cup sugar
1 teaspoon vanilla extract/essence
Ensure your icecream maker is frozen, frozen FROZEN.. (I made this mistake first time around and had to repeat the making process!)
In a bowl combine strawberries, lemon juice and 1/4 cup of sugar - put in the fridge for 1 hour.
After your hour, beat your eggs for about 2 minutes until they become light and fluffy.
Add the remaining sugar slowly, then milk and vanilla essence the same way whilst beating slowly.
Add bowl of strawberries and beat slowly for 1 more minute
Place in your icecream maker and follow manufacturers instructions then pour into air tight containers and icetups and freeze.
If you don't have an icecream maker, you can still make this! It's just a little more effort. Put in the freezer for 1 hour 30 minutes and put in a food processor and re-whip for 3 minutes and re-freeze. Repeat his 3 times.
PS: This is recipe #94 - don't forget to enter the competition and tell me what you think should be my 100th recipe post!
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