Creamy strawberry ice cream

My parents have always had an allotment, so when I lived at home I had an abundance of fruits and veggies. As you can figure out, I enjoyed it, but I didn’t really appreciated. Having big bowls of strawberries everyday for over a month was overwhelming. To my defence I wasn’t an avid cook back then, if only I knew how will I miss that. Polish strawberry season is intensive, fruits are sold for less than euro (sometimes as low as 50 cents) per kilo very often from stands like this, you often buy baskets like this.

Fruits and veggies are not Irish strength, they are expensive even during the season and they don’t taste as good, but with limited amount of sunshine there is nothing we can do. They come in plastic 250g boxes, not perfect, but on the bright side, there are actually Irish strawberries and since I don’t take it for granted I learnt to appreciate them more.

Since I made those healthy ice cream some time ago, this time I wanted more richness. These are proper ice cream, very creamy, even too much as for my liking, as I like my ice cream somewhere in the middle, creamy, but not too much.

For unknown reason I’ve lost most of the beautiful colour, but pastels are nice as well. If you want to make something quicker, try this easy strawberry ice cream.

Recipe from Moje Wypieki

• 500g strawberries, rinsed and hulled
• juice from 1 lemon
• 1 cup full-fat milk
• 1 double cream
• 1 cup caster sugar
• 1 tsp vanilla paste
• 6 egg yolks

Put strawberries and lemon juice in food processor or a blender and process it until they are smooth.

In a medium saucepan place the milk, double cream, sugar and vanilla paste. Bring to a simmer over medium heat.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly. Return the mixture to the saucepan.

Turn the heat to low and continue stirring and cooking until the mixture has thickened enough to coat the back of a wooden spoon, 4 to 6 minutes, but don’t boil it!

Immediately stir in the strawberry mixture.

Cover the saucepan with a cling film and chill the mixture thoroughly in the refrigerator (at least 8 hours or overnight), then churn in your ice cream maker according to the manufacturer’s instructions.

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