3 July 2008
Prepare to drool
If there’s one crop that just screams summer, it must be the glorious strawberry, and this year we’ve been blessed with a bumper crop.
We’re an odd household in that I don’t like to eat them with cream (so wrong, if you ask me) and my gardening assitant doesn’t eat them at all. I tend to like them fresh on top of my bran flakes in the morning or dunked in balsamic vinegar and sugar then grilled for a wonderful barbecue dessert. We do both agree that the very best use for strawberries is in ice cream.
So, in a spirit of sharing, here’s what I do to transform them from humble red berries into manna from heaven. This is not exactly a recipe, more of a rough guide, if you will, on account of how I rather made it up. Ahem. You see, we have an ice cream maker and wonderful though it is, the recipes that come with it are utterly disappointing – bland, super-sweet and with not nearly enough interesting ingredients. The strawberry ice cream recipe that comes with our maker involves something like 5 strawberries sniffing in the direction of the cream and the result is a faintly pink, flavourless let-down.
So, the secret to a super-creamy, ultra-fruity alternative (if you also have an ice cream maker – apologies to those of you who do not) is as follows…
- Beat an egg with no more than half the usual amount of sugar suggested in the recipe
- Take a generous quantity of very ripe strawberries (I think I used the best part of 250g), add a splash of milk and then blend to a thick, creamy consistency. If need be, add a little more milk, but do not add the usual half pint amount as the liquidised strawberries are making up that part.
- Add the strawberry mixture to the beaten egg and sugar – mix
- Add a carton of double cream to the strawberry, egg and sugar – mix
- Pour entire mixture into ice cream maker and churn. Ours takes about 20 mins to transform the liquid into gorgeous goo.
The result is a much more intense strawberry hit than the bland pamphlet recipe gives you, something that really lets the fresh flavours sing out.
A drizzle of hot chocolate hazlenut sauce ensures heaven on a spoon.