Bit of a delay since my last post due to wi-fi connectivity issues which I won’t go into as it was a traumatic time! If you haven’t experienced it believe me, in a house with 2 adult children, bar the entire house going on fire, having no wi-fi is guaranteed to cause a few epic melt-downs and stress levels to go sky-high. We still had food, electricity, a roof over our head, even a TV, but no wi-fi ….you get my drift! Anyway if you are feeling a bit sad to see Summer come to an end and stressed having to get organised again with meals / school lunches / uniforms etc cheer yourself up with this week’s recipe for the most fabulous strawberry ice cream. No need for any fancy ice cream machine here to make this delicious ice cream with a wonderful fresh strawberry flavour. Serve it on a cone or with some fresh strawberries. Yum!
(This is a recipe from Rachel Allen’s book Rachel’s Favourite Food for Friends.)
Makes approx. 2 litres. (Serves approx. 12 people)
250g (9oz)fresh strawberries
Juice of 1 lemon
250g (9oz) caster sugar
4 large egg whites (roughly 100g or 4oz of egg whites)
a pinch of cream of tartar (Bextartar)
300ml (10 ½ fl oz cream, whipped which should come to about 500ml or 17 ½ fl oz whipped cream)
How to make it!
- Purée the strawberries with the lemon juice in a blender or food processor.
- Push the purée through a sieve to remove the seeds.
- Place the sugar and water in a saucepan, and heat slowly, stirring to dissolve the sugar.
- Boil fiercely for 5 minutes, until it thickens and the last drops off a spoon dipped into it form a kind of thread.
- Meanwhile, using an electric whisk, whisk the egg whites with the cream of tartar until stiff.
- Still whisking, gradually pour in the hot syrup in a thin stream and continue to whisk until the mixture is cool, glossy and stiff (about 4/5 minutes).
- Fold in the strawberry purée and the whipped cream, though not completely so as to give it a nice marbled effect.
- Freeze overnight.
- The ice cream can be scooped / served straight from the freezer.