Strawberry Ice Cream
June 30, 2024
Recipe source: https://www.jamieoliver.com/recipes/ice-cream-recipes/no-churn-strawberry-ripple-ice-cream/
Ingredients
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600 g strawberries , plus extra for serving
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100 g caster sugar
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600 ml double cream
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1 teaspoon vanilla paste or 1 vanilla pod
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1 x 397g tin of condensed milk
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50 g meringue nests
Method
- Hull the strawberries, then halve and place in a saucepan on a medium-low heat with the caster sugar and 2 tablespoons of water. Cook for 10 to 15 minutes, or until the strawberries have reduced to a syrup. Strain and mush through a sieve, then leave to cool completely (don’t throw away the strawberry pulp – it’s delicious spooned over porridge or yoghurt).
- Place the cream in a large bowl with the vanilla extract (if using a vanilla pod, scrape out the seeds) and whisk until soft peaks form, then stir in the condensed milk. Crush over most of the meringue and fold through.
- Pour the cream mixture into a freezer-proof container, making sure it goes into the corners. Drizzle over most of the strawberry syrup and gently ripple through, leaving pools of strawberry syrup. Freeze for at least 4 hours, or until set (it’ll keep in the freezer for up to 3 months).
- Move the ice cream from freezer to fridge 30 minutes before you want to eat so you have a semi-frozen, scoopable dessert.
- Scoop into bowls or onto cones and top with the remaining strawberries, crushed meringue and a drizzle of strawberry syrup, to serve.
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