simple strawberry ice cream

simple strawberry ice cream

There are some foods that just can’t be improved. For me, strawberries are bang at the top of that list. They’re up there with peas, and broccoli, and nectarines: foods which nature just got right, foods which never taste better than when you just eat them, no matter how elaborate the pie, or gratin, or salad.

It’s for this reason that you will never see a cooked strawberry on this site, and it’s for this reason that I had to trawl through a solid 2 pages of search results before I found what I was looking for. All I wanted was a recipe for strawberry ice cream which didn’t involve basil, or crème fraîche, or – horror of horrors – condensed milk; you might think that this would be easy. You would be wrong. Also, guys, crème fraîche? I’m all for a healthy diet, but this is ice cream. It’s meant to be, you know, nice.

Eventually, though, I found this one. It’s got three ingredients – strawberries, cream and sugar – and tastes ALMOST as good as your standard, unadulterated strawberry. Don’t be put off by the almost – that’s really very good. I made four pots at the weekend, and we’ve eaten two already. But then, self-restraint never was my strong point.

Recipe after the jump.

simple strawberry ice cream
The recipe is James Martin’s, from You’ll need a blender, and an ice cream maker, I’m afraid. Don’t forget to put the bowl of your ice cream maker in the freezer the night before you want to make this.

600g strawberries
600ml double cream
280g caster sugar

Take the stalks off the strawberries, and blend them to a puree in a blender or food processor. Add the cream and sugar, and blitz until well mixed.

Tip into your ice cream machine, and proceed from here according to your machine’s instructions. When the mix is pretty nearly frozen, pour it into a freezer-proof container (I use leftover ice cream tubs, or those innocent veg pots are pretty handy) and freeze.


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