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Strawberry ice cream
This is a perversion of Delia Smith's blackcurrant ice cream. It is
wonderful, because it is simply real, fresh strawberries. It is the
flavour that you will never get from a shop-bought strawberry ice
cream. It is the comparison between an Opal fruit, and a real
strawberry.
Ingredients
450g strawberries, with the green bits picked off the top
175g sugar
150ml water
275ml whipping or double cream.
Method
Put the strawberries in a food processor and whizz them until you have
a liquid with very small lumps of strawberry in it. A liquidiser will
remove all the lumps, giving a blander ice cream: same flavour, but no
texture.
Heat the sugar and water in a saucepan, stirring to dissolve the sugar.
Bring to the boil, and boil for only 3 minutes. Allow to cool, then
pour the syrup
into the liquid strawberries.
Whip the cream until it is only just whipped. It must remain floppy,
not rampant. Fold the strawberry mix into the cream, and then put the
mixture into the ice cream maker.
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