Fresh Strawberry Ice Cream
|Single cream||1⁄2 Pint|
|Caster sugar||6 Ounce|
|Water||1⁄2 Cup (8 tbs)|
Sieve, or use the electric blender, to reduce the hulled strawberries to a puree.
Add 3 oz of the sugar and stir.
Put the rest of the sugar and water in a saucepan, over a low heat.
When sugar has dissolved, increase heat and boil for 5 minutes.
Whisk the 3 egg yolks in a basin and gradually pour hot syrup on to them.
Whisk well until it thickens.
Now whisk in fruit puree and the cream.
Stir all together and put into a dish which fits into the freezing compartment of the refrigerator.
Leave for 2-3 hours, or until almost firm, then scoop out again into the basin for another whisking.
This is necessary to break down the forming ice crystals.
The final result should be creamy in texture.
Refreeze until firm.
This will take about another 2 hours.
Serving size: Complete recipe
Calories 1448 Calories from Fat 526
% Daily Value*
Total Fat 60 g91.8%
Saturated Fat 33.2 g166.1%
Trans Fat 0 g
Cholesterol 713.6 mg237.9%
Sodium 122.1 mg5.1%
Total Carbohydrates 215 g71.8%
Dietary Fiber 9.1 g36.3%
Sugars 192.9 g
Protein 17 g33.3%
Vitamin A 45.6% Vitamin C 447.8%
Calcium 36.1% Iron 17.7%
*Based on a 2000 Calorie diet