Strawberry Ice-cream

Makes 8 servings

per Serve - main ingredients only:     230 cal   /   960 kJ 

You will need an ice-cream maker for this recipe. You can make it by hand by freezing and then whisking every few hours, but the finished product won't be as good.

Infusing the Vanilla

Add the milk and vanilla bean to a saucepan and bring to a boil. Remove from the heat and leave for 20 minutes to allow vanilla to infuse through the milk. Remove the vanilla bean. You can omit this step if you don't have a vanilla bean. Instead just warm the milk in the pan and add 1tsp of vanilla essence.

Making the Custard

Add the warm milk to the egg yolks and whisk till combined. Add back to the pan (clean it first if the milk has started to dry on the inside) and heat gently, stirring until the custard starts to coat the back of the spoon. Pour the custard into a bowl, cover the surface with cling wrap and set aside to cool.

Pureeing the Strawberries

Add the strawberries and lemon to a blender or food processor and puree. Press the puree through a seive into a bowl and stir in the stevia alternative for icing sugar. You can keep the strawberry pulp in a container to use in another recipe at a later date.

Making the Ice-cream

Whip the cream to soft peaks and then gently fold through the custard and strawberry puree. Add to an ice-cream maker and churn for 20-30minutes or until the mixture holds it shape. Transfer to a freezer proof container and freeze until firm. Serve as is or with fresh strawberries.

Egg yolk: it is best to use fresh organic egg yolks if you have them.

Recipe acknowledgement to Maggie Mayhew