This week's recipe was served at John's birthday lunch
and had everyone demanding the recipe. It is the easiest ice cream recipe ever,
it does not take a lot of time to make, has only four ingredients and does not
need either an ice cream maker or lots of stirring to break up ice crystals. It
comes out of the 1973 edition of the Cookery Year Book, which Lynne has used
for years. Their recipes are faultless. This quantity would fill one ice cream
container. Make this before the end of the strawberry season and you can have
strawberry ice cream in the middle of the winter.
Strawberry
Ice Cream
500g
fresh strawberries - 175g icing sugar - 1 teaspoon lemon juice - 600 ml
whipping or double cream
Wash
and hull the strawberries and cut them in half. Put them into your liquidiser
or food processor with the lemon juice and icing sugar. Add the cream and
blitz. You can do this until completely smooth, but we like it with a few small
pieces of strawberry still remaining for texture. Freeze. It is soft serve and
can melt quite quickly. You don't have to take it out to defrost a little, as
you do with normal ice creams. We know you will enjoy it.
© John & Lynne Ford, Adamastor & Bacchus 2015
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