Ice Cream Recipes » Homemade Strawberry Ice Cream
3 egg yolks (beaten)
1/2 (250ml) pint milk
1 pint (500ml) double/heavy cream
4 oz (100g) sugar, 2 cups of strawberries
1 teaspoon of vanilla essence
1/4 teaspoon salt
Take the strawberries and crush them with half the sugar (i.e. 2oz or 50g). Place aside. In a separate saucepan, beat the egg yolks with the milk, salt and the residual sugar. Place over a medium heat just to boiling point (stirring all the time). Do NOT let it boil.
Transfer the mixture into
a chilled bowl to cool - refrigerate for up to 3 hours, remembering
to stir the combination from time to time. When cool, stir
in to the mixture the cream and vanilla essence and then put
in to this the strawberry/sugar mixture.
Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.