Everyone in my family LOVES ice cream. My mother and sister used to have a bowl almost every single night (now they limit it to a couple times a week).
All my family LOVEs it. Honestly, I am not a huge ice cream fan, but like a little bit every now and then.
This recipe uses raw egg ~~so the ice cream should not be served to anyone who shouldn't eat raw egg!!
170 g (6 oz) strawberries (about 1 cup)
2 tbsp lemon juice
125 g (½ cup) sugar, preferably raw (pure) cane sugar
1 egg
24 ml (1 cup) whipping cream (heavy cream)
120 ml (½cup) milk
1. Hull and slice the strawberries and then cut them up roughly.
Combine the strawberries, lemon juice and about a third of the sugar in a mixing bowl. Give them a good stir, then cover them and refrigerate for at least an hour.
2. Whisk the egg in a mixing bowl until light and fluffy, about 2 minutes.
3. Whisk in the remaining sugar, a little at a time, then continue whisking for another minute until well blended.
4. Add the cream and milk and whisk briefly to blend.
5. Sieve the strawberries, adding the juice to the mixture and retaining the pulp.
6. Whisk the mixture again briefly and then pour it into an ice cream maker with the paddle running.
7. A few minutes before the ice cream is almost set, add the strawberry pulp. (See your ice cream maker’s instruction book for advice on setting times.)
8. Transfer to a tub and keep until required. (Note: this ice cream is soft enough to serve straight from the freezer, but for best results move the tub to a fridge about 15 minutes before required.)
