Thursday, December 03, 2015

This week's recipe: Strawberry Ice Cream

This week's recipe was served at John's birthday lunch and had everyone demanding the recipe. It is the easiest ice cream recipe ever, it does not take a lot of time to make, has only four ingredients and does not need either an ice cream maker or lots of stirring to break up ice crystals. It comes out of the 1973 edition of the Cookery Year Book, which Lynne has used for years. Their recipes are faultless. This quantity would fill one ice cream container. Make this before the end of the strawberry season and you can have strawberry ice cream in the middle of the winter.
Strawberry Ice Cream
500g fresh strawberries - 175g icing sugar - 1 teaspoon lemon juice - 600 ml whipping or double cream

Wash and hull the strawberries and cut them in half. Put them into your liquidiser or food processor with the lemon juice and icing sugar. Add the cream and blitz. You can do this until completely smooth, but we like it with a few small pieces of strawberry still remaining for texture. Freeze. It is soft serve and can melt quite quickly. You don't have to take it out to defrost a little, as you do with normal ice creams. We know you will enjoy it.
© John & Lynne Ford, Adamastor & Bacchus 2015

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