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chilled custard mixture.
The mixture is now ready to transfer to the ice cream maker and freeze
according to the manufacturer's instructions.
NOTE: To add a little extra chocolate to your ice cream, grate some of your
favourite chocolate and drop into the ice cream mixture through the ice cream
maker opening in the top about 5 minutes from the end of the freezing cycle.
Serves 8-10
Mixing time in the ice cream maker 25-30 minutes
Strawberry Ice Cream
A sumptuous and creamy custard base ice cream using fresh strawberries
Ingredients:
2 cups fresh strawberries
4oz (100g) sugar split into 2 equal halves
3 egg yolks (beaten)
1 teaspoon cornflour
½ pint (250ml) full cream milk
1 pint (500ml) double cream
1 teaspoon vanilla extract
Method:
De-stalk, wash and chop the strawberries into small pieces. Place in a mixing
bowl and add 2oz (100g) sugar. Mash well until you have a smooth mixture.
Chill the mixture in the refrigerator.
Mix together the egg yolks, the remaining 2oz (100g) of sugar and cornflour.
Beat until smooth.
Pour the milk into a saucepan and heat gently on a medium heat until hot.
Do NOT boil. Then stir the hot milk into the egg, sugar and cornflour mix.
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