This recipe is a great way to use up a glut of strawberries and is so delicious.
500g ripe, sweet strawberries, hulled and quartered
100g caster sugar
300ml double cream
Juice of 1 lemon, plus extra if needed
- Put the strawberries and half the sugar into a bowl, cover and leave the fruit to macerate for 4 hours.
- Put the macerated strawberries, along with the cream, lemon juice and remaining sugar, into a blender and blitz until smooth. Taste and add a touch more lemon juice, if needed.
- Churn the mixture in an ice-cream machine according to the manufacturer’s instructions until set. Transfer it to a freezerproof container and freeze until needed.
- If you don’t have an ice-cream machine, transfer the ice-cream mixture to a freezerproof container and freeze it for 2 hours, until just starting to set around the edges.
- Remove it from the freezer and churn it either by beating it with an electric whisk or whisking by hand. Place the ice cream back in the freezer, then repeat the process three more times (the whole process will take about 4 hours and you will need to do this every hour to remove any crystals), after which it should be perfectly smooth and you can just pop it back in the freezer and leave it until you’re ready to use.
- Take the ice cream out of the freezer to soften up for about 10 minutes before you want to serve it.
Buy the book
Our recipes are taken from The Weekend Cook by Angela Hartnett, to be published by Bloomsbury on 26 May, price £26. To order a copy for £22.10 with free UK delivery until 29 May, go to mailshop.co.uk/books or call 020 3176 2937.