Strawberry Ice Cream

2 cups fresh strawberries
1 cup sugar split into 2 equal halves
3 egg yolks (beaten)
1 cup half and half
1 cup heavy cream
1 teaspoon vanilla extract


De-stalk, wash and chop the strawberries into small pieces. Place in a mixing bowl and add 1/2 cup sugar. Mash well until you have a smooth mixture. Chill the mixture in the refrigerator.

Mix together the egg yolks, the remaining 1/2 cup of sugar. Beat until smooth. Pour the half and half into a saucepan and heat gently on a medium heat until hot. DO NOT BOIL. Then stir the hot milk into the egg and sugar mix. Mix well. Pour the mixture back into the saucepan and heat gently, stirring frequently. Do NOT bring to the boil. After several minutes it will start to thicken into a custard. At this point remove the pan from the heat and leave the mixture to cool.

When the custard has cooled, transfer into a chilled bowl. For best results refrigerate the mix for at least 3 hours (overnight if you have the time). When the custard is thoroughly chilled, pour the double cream into a separate mixing bowl and whip until slightly fluffy. Stir the whipped cream into the chilled custard mixture. Stir into this the vanilla extract.

The mixture is now ready to transfer to the ice cream maker and freeze according to the manufacturer’s instructions.
Serves 8-10.






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