PREP: 45 MINUTES, PLUS CHILLING AND FREEZING
MAKES: 950ML (APPROX)
INGREDIENTS
FOR THE ICE CREAM
15–20 (450 grams) strawberries, green tops removed and coarsely chopped
1 tbsp fresh lemon juice (about ½ a lemon)
200 grams sugar
475 ml double cream
235 ml whole milk
¼ tsp fine sea salt
5 large free-range egg yolks
1 qty strawberry sauce (see below)
FOR THE STRAWBERRY SAUCE
200 grams strawberries, thickly sliced
150 grams sugar
2 tbsp fresh lemon juice (about 1 lemon)
EQUIPMENT
Medium saucepan
Blender
Whisk
Heatproof spatula
Digital thermometer (optional)
Large bowl or sink
Smaller bowl, ideally metal
Ice cream maker (optional – see tip opposite)
Storage container
This story is from the Issue 146 edition of Mollie Magazine.
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This story is from the Issue 146 edition of Mollie Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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