The time is now

The first strawberries from our tunnel

The first strawberries from our tunnel

After we’ve carefully picked the “tunnel” strawberries, the “outside” strawberries come thick and fast.  There is genuinely nothing like them.  They all seem to ripen at once, and it’s just aswell the children are on school holidays, as the weeding requires slave labour of epic proportions.

But the result is this….

Strawberry gateaux

Strawberry gateaux

And this recipe for Strawberry Ice Cream that I came across some years ago.

Strawberries, fresh from the garden

Strawberries, fresh from the garden

Strawberry Ice Cream

Ingredients

225g fresh Strawberries, hulled and chopped

18oml Milk

135g caster Sugar

250ml Cream

1-1/2 tsp Vanilla Extract

Pinch of salt

Method

Pulse the strawberries in a food processor until roughly chopped or finely chop by them by hand.  How you chop (fine or coarse) depends on your preference, but large pieces simply freeze and are not the best for the teeth! . Reserve in a bowl.

Strawberries for pulsing

Strawberries for pulsing

In another bowl whisk to combine the milk, sugar, vanilla and salt until the sugar is dissolved.

Milk, sugar and vanilla

Milk, sugar and vanilla

Stir in the cream.

Stir in the strawberries with all their juices. Cover and refrigerate for 1-2 hours or overnight.

Looks awful at this stage

Looks awful at this stage!

Next day, churn in your ice cream maker as per the manufacturers instructions.  Then enjoy- delicious!

Strawberry Ice Cream

Strawberry Ice Cream

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