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homemade strawberry icecream


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  • 3 egg yolks (beaten)
  • 1/2 pint (250ml) milk
  • 1/2 pint (250ml) double/heavy cream
  • 4 oz (100g) sugar
  • 2 cups of strawberries
  • 1 teaspoon of vanilla essence



Step 1

Take the strawberries and mash them in with half the sugar (ie. 2oz or 50g) in a bowl. Place in the refrigerator whilst making the rest of the recipe.

In a separate saucepan, mix the egg yolks with the milk, salt and the remaining 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. When cool place in the refrigerator for up to 3 hours, remembering to stir the mixture from time to time. When cool, stir into the mixture the cream and vanilla essence and then blend in the strawberry/sugar mixture.

Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

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