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Thursday, 24 May 2012

Strawberry Ice Cream...


Pefect for this lovely weather...

A great dessert to serve after a summer barbecue.

You don’t have to be a child to love eating an ice cream cone, dip bought waffle cones in melted chocolate and chopped nuts or sugar sprinkles then fill with scoops of creamy homemade ice cream.


Serves 8Preparation time: 30 minutes
Cooking time: 5 minutes
Freezing time: 6-7 hours


You will need:
  • 4 egg yolks
  • 100g/4oz caster sugar
  • 1 teaspoon cornflour
  • 300 ml/ ½ pint full fat milk
  • 1 teaspoon vanilla essence
  • 500g/1lb 2 oz fresh strawberries, hulled
  • 300ml/ ½ pint whipping cream
  • 8 waffle cones
  • 50g/2oz white chocolate
  • 50g/2 oz pistachio nuts, roughly chopped
  • 50g/2oz dark chocolate


Method:
  1. Whisk the egg yolks with the sugar and cornflour until thick and pale.
  2. Pour the milk into a medium saucepan and bring just to the boil. 
  3. Gradually whisk into the egg yolk mixture until smooth then return to the pan. 
  4. Cook over a low heat, stirring until the custard thickens and just coats the back of the wooden spoon.
  5. Be careful not to overheat or the custard will curdle.
  6. Stir in the vanilla essence then sprinkle the surface of the custard with a little sugar or a piece of crumpled and dampened greaseproof paper to stop a skin forming; then leave to cool.
  7. Puree the strawberries in a food processor or liquidiser, in batches if needed, until smooth. 
  8. Press through a sieve into a bowl, discarding the seeds.
  9. Whip the cream until it resembles thick batter then mix with the custard. 
  10. Fold in the strawberry puree. 
  11. Pour into a freezer proof container and freeze for 6-7 hours until firm enough to scoop, beating two or three times with a fork to break up the ice crystals.
  12. For the cones; break the white chocolate into pieces and melt in a small bowl set over a small saucepan of gently simmering water. 
  13. Put the nuts on to a small plate. 
  14. Dip the tips of four of the cones into the melted chocolate then the nuts. 
  15. Stand upright in a glass bowl to set.
  16.  Melt the dark chocolate in the same way then dip in the nuts and leave to set.

When ready to serve, allow the ice cream to soften at room temperature and scoop into the cones.
  • Tip: If you have an electric ice cream machine, there is no need to whip the cream first just mix with the cooled custard and strawberry puree and pour straight into the pre-cooled machine. 
  • Churn for about 30-40 minutes or until firm enough to scoop, or transfer to a plastic container and freeze until required.
  • If you’re short of time, then use 400g/14oz of readymade luxury chilled vanilla custard from the supermarket.

Credits : Seasonal Berries
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19 comments

  1. Yum! I love home-made ice cream and what a gorgeous picture!

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  2. I certainly could do with some of this delicious ice-cream on this sunny day in Jamaica! The picture is so beautiful Clairejustine! Enjoy the rest of your Thursday.

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    1. Hi Judy hope you having a lovely weekend :)

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  3. Sieht lecker aus, klasse Foto und Danke für das Rezept.

    LG Mathilda

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  4. i don't eat ice cream (weird, isn't it? lol) I prefer sherbet (I don't know if it's the good word)
    ;)

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  5. But I could make some for my son, but i'll have to replace milk by soy milk.

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    1. Thats a good idea,bet he would love this :)

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  6. the perfect treat ( lovely photo, as always my talented friend) Thank you for sharing at the Thursday Favorite Things blog hop and for your bloggy friendship xo

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  7. Looks delicious! I'm a new GFC follower from a blog hop. I would love if you came on over and followed me back at http://iheartpears.blogspot.com

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    Replies
    1. Thanks for following,following back :)

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  8. Yum! Looks so good.
    Marcie @ www.IGottaTryThat.com

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  9. This looks so yummy! My daughter and I both love strawberry, we gotta try this! We showed you off tonight at the Weekend Show Off Party!

    Carlee
    www.ladybirdln.com

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