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.
I thought I would post this recipe again as it is such a yummy dessert – an absolute winner, guaranteed to impress and have people asking for seconds. Perfect for a dinner party or a romantic dinner for 2 and because it is prepared in advance there is no stress on the night.
Imagine strawberries & cream, strawberry ice cream and meringue all combined into a delicious, beautiful ice cream cake. All you have to do when you want to serve it, is take it out of the freezer, leave it for about 5 minutes and decorate with some fresh strawberries. Don’t be put off by the length of the instructions as each step is really easy. I do this in two stages – make the meringues in the evening and leave them to dry out in the oven overnight (with the oven door ajar). Then the next day whip the cream, whizz the strawberries, mix it all together, scoop it into the tin and pop in the freezer.
You will need a 23cm (9in) diameter spring-form cake tin
Ingredients for meringues:
4 egg whites*
pinch of salt
300 g (11oz) caster sugar
1 tsp vanilla extract
Ingredients for the strawberry sauce:
200g (7oz) fresh strawberries, hulled and quartered
juice of 1 lemon
50g (2oz) icing sugar
500 ml (18fl oz) regular cream
Preheat the oven to 140°C (275°F), Gas mark 1,
- Line two baking sheets with baking parchment or use two silicon baking sheets
- Place the egg whites in a large, spotlessly clean bowl, add the salt and whisk into soft peaks.
- Add the sugar, 1 tablespoon at a time, whisking between each addition. Continue whisking until all the sugar has been added and the meringue forms stiff, glossy peaks.
- Using a large spatula or metal spoon, fold in the vanilla extract.
- With a tablespoon or dessertspoon, scoop up a heaped spoonful of the meringue mixture, then use a second spoon to scrape the mixture onto one of the lined baking sheets. Repeat with the remaining mixture, leaving a little room in between each meringue. (Note – the meringues are going to be broken up anyway so don’t worry if they are a bit uneven or messy looking!)
- Bake in the oven for about 30 minutes. (To test whether the meringues are ready, gently lift up one and press the base – it should be crisp but give way with a bit of pressure.
If possible, allow to cool down completely in the oven, with the heat switched off and the door slightly ajar.
- Transfer the cooked meringues to a wire rack – they will crisp up further as they cool.
- Line the cake tin with a double layer of cling film.
- In a food processor or blender, whiz the strawberries with the lemon juice and icing sugar
- Pour the mixture through a sieve into a bowl and discard the seeds left in the sieve. (You can get away without doing this, believe me, I have done it several times!)
- Pour the cream into another bowl and whisk into soft peaks,
- Crumble the meringue into the whipped cream and stir together to mix.
- Add the strawberry sauce, swirling it through the cream and meringue mixture.
- Tip the mixture into the lined cake tin and smooth the surface with a spatula.
- Wrap the tin in cling film and freeze for at least eight hours or preferably overnight.
To serve: Take the frozen cake from the freezer, unclip the tin and carefully lift out the ‘cake’. Remove the cling film from the sides of the cake, then use a palette knife or metal fish slice to carefully transfer the cake from the base of the tin to a serving plate. Cut into slices to serve, either on its own or with fresh strawberries.
*1 egg white weighs 25g or 1 oz
Think strawberries & cream, strawberry ice cream and pavlova all combined into a delicious, beautiful ice cream cake. This is a recipe of Rachel Allen’s and is an absolutely “wow” dessert, easy to make and would not be out of place on the menu for any dinner party, special occasion or as a dessert for Christmas dinner. The fact that it can be prepared ahead and kept in the freezer makes it a great choice for entertaining. All you have to do when you want to serve it, is take it out of the freezer, leave it for about 5 minutes, then decorate it with some fresh strawberries. Don’t be put off by the length of the instructions as each step is really easy. I do this in two stages – I make the meringues in the evening (after dinner) and then leave them to dry out in the oven overnight (with the oven door ajar). Then the next day whip the cream, whizz the strawberries and mix everything together . Continue reading