Two Ingredient Strawberry Ice Cream Food

STRAWBERRY ICE CREAM

Steps:

• Put the strawberries in a food processor or blender. Whizz to a purée, then add the lemon juice to taste - if the strawberries are quite tart you'll only need a little.
• Warm the cream and milk in a pan until just steaming, not boiling. Whisk the sugar and egg yolks in a bowl for a minute or two until pale yellow. Slowly pour the hot cream mixture into the eggs, whisking as you do. Once fully incorporated, strain through a sieve back into the pan. Gently cook over a low-medium heat until it thickens slightly - it should coat the back of your spoon and leave a channel if you run your finger through it (this will happen at about 82-85C). Be careful not to overcook it as the eggs will scramble. Transfer to a bowl. Cover and cool for 10 mins, then chill for 1 hr.
• Stir the strawberry purée and vanilla through the cold custard. Taste to see if it needs a little more lemon or vanilla.
• Freeze the ice cream in an ice cream maker, or container in the freezer. If you don't have an ice cream maker, freeze for 4 hrs, whisking vigorously or blending in a food processor every hour to remove any ice crystals. Will keep in the freezer for up to two months.

TWO INGREDIENT STRAWBERRY ICE CREAM

Steps:

• Puree 4 cups of strawberries in a food processor or blender. Add sweetened condensed milk and puree together to make the ice cream base. Place a fine sieve over a large bowl and pour the ice cream base into the sieve. With a large ladle push the ice cream base through the sieve to remove the strawberry seeds and refine the base. Taste the base for sweetness and add if you want to. Sweetness will depend on the ripeness of the berries.
• Chill the base in the refrigerator until very cold. Process the ice cream base in an ice cream maker according to manufacturer directions. Towards the end of the freezing process, add 1 cup of diced strawberries or fold in by hand. Ice cream will be soft when finished. Place ice cream in the freezer for several hours to firm up.

EASY STRAWBERRY ICE CREAM - TWO WAYS

Steps:

• Whiz the strawberries up in a blender, along eith the balsamic or rose syrup if using, for a few seconds until pureed. I use my Froothie Evolve power blender, which makes short work of most things.
• Whisk the cream with electric beaters until soft peaks form. You could do this with a hand whisk, but it's a lot of cream and it will take a long time.
• Add the condensed milk and gently whisk together with the beaters until just combined.
• Fold in the strawberry puree until no streaks remain.
• Spoon into suitably sized containers. I filled a 1 litre and a ½ litre tub.
• Freeze for at least 6 hours, but will keep well for three months. Remove from the freezer fifteen minutes before serving.