July 1, 2013 by dgarnett2013
Rose’s Strawberry ice-cream: Nigel Slater – Tender, Vol II
A great, kid-friendly ice-cream. Ripe berries are essential.
- 450g strawberries
- 100g caster sugar
- 300ml double cream
Rinse the berries under cold running water and remove their leaves. Cut each berry into 3 or 4 slices, then put into a bowl, sprinkle with the sugar and set aside for an hour.
Lightly whip the cream. You want it to be thick enough to lie in folds rather than stiff enough to stand in peaks.
Put the strawberries, sugar and any juice from the bottom of the dish into a food processor and whiz till smooth, then stir gently into the cream. How thoroughly you blend the mixture is up to you. You can lead swirls of unmixed cream in the mixture.
Churn and freeze in an ice cream maker.
Made with strawberries from the farmers’ market, where we saw Rory and Riley.