Strawberry Ice Cream

  • 200ml Water
  • 200ml Caster sugar
  • 3lbs Strawberries
  • 600ml Double cream
  • 1 Vanilla pod
  • Put the water and caster sugar not a pan and boil until the edges start to colour slightly. About 10 minutes.
  • Whisk the off yolks for about 4 minutes until light and fluffy.
  • Keep whisking and trickle the boiling syrup into it.
  • Continue whisking even when all the syrup has been added, until it cools.
  • Puree the strawberries, sieve to remove the seeds, then gently mix the egg yolk mixture and the puree strawberries together, until it is a smooth pink mixture.
  • Whisk the cream to soft peaks, adding the vanilla. Mix the cream and strawberry mixture together and either freeze using an ice cream maker, or just put into a container and into the freezer stirring