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….
And this recipe for Strawberry Ice Cream that I came across some years ago.
Strawberry Ice Cream
225g fresh Strawberries, hulled and chopped
135g caster Sugar
1-1/2 tsp Vanilla Extract
Pinch of salt
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.
In another bowl whisk to combine the milk, sugar, vanilla and salt until the sugar is dissolved.
Stir in the cream.
Stir in the strawberries with all their juices. Cover and refrigerate for 1-2 hours or overnight.
Next day, churn in your ice cream maker as per the manufacturers instructions. Then enjoy- delicious!