Strawberries and Cream

Makes 8 servings

I call this ‘Strawberries and Cream’ because that’s exactly what it is – churned into a beautifully creamy ice-cream. Once again, this is something you can make ahead, and if you’re trying to keep things really simple, just serve a scoop of it in a delicious sugar cone. A slightly fancier version may be served in pudding glasses, garnished with a few berries. Either way, your mom deserves a decadent dessert this Mother’s Day!

Here’s what goes in:

  • 500g of strawberries
  • 1 and a half cups of sugar
  • 1 cup of water
  • 1 cup of heavy cream
  • a pinch of salt

How to do it:

Before you start, place the cup of cream in the freezer so that it can chill and thicken. Combine the water and sugar in a small saucepan and simmer until the sugar has melted. Remove from the heat and set aside to cool. Blitz the strawberries, and strain them, and then press the mixture through a sieve to remove the seeds (which you will discard). Add the strawberry mixture to the sugar syrup and pop it into the fridge for 30 minutes. Add the chilled cream to this mixture and stir well to combine.

Pour this into an ice-cream maker and set it according to the manufacturer’s instruction to make a creamy ice-cream. Mine takes roughly an hour. If you don’t have one, you can still make this by first, whipping the cream with a hand-held blender to get some air into the cream. Lightly fold in the remaining ingredients and then pop this into the freezer. Mix it well for the first few hours, every half or so, until it becomes too frozen to churn. You’ll still get an excellent result. The ice-cream can be kept frozen until you’re ready to serve it.

Photo credit: Caroline Miller Photography

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