Strawberry ice cream with vanilla — simply the best classic version, made with egg yolks for a rich, creamy texture. These are the most delicious ice creams to make with the first strawberries of the season — truly a wonderful recipe!
Makes approx. 1.5 litres.
Ingredients for strawberry & vanilla ice cream:
- 250 ml whole milk
- 250 ml double cream
- 6 egg yolks (from large eggs)
- 220 g caster sugar
- 500 g strawberries, hulled
- freshly squeezed juice of 1 lemon
- 1 teaspoon vanilla paste or seeds from 1 vanilla pod
Blend the strawberries with the lemon juice into a smooth purée. Set aside.
Pour the milk and cream into a saucepan, add the vanilla, and heat gently until just boiling. Meanwhile, in a mixing bowl, whisk the egg yolks with the sugar until pale and fluffy. Add half of the hot milk mixture to the yolks, whisking to combine. Pour the mixture back into the saucepan with the remaining milk. Heat gently over low heat, stirring constantly, until slightly thickened — the mixture should lightly coat the back of a spoon. Do not allow it to boil, or it will curdle. Remove from the heat immediately and stir in the strawberry purée. Cover with cling film (touching the surface), allow to cool, then chill thoroughly in the fridge.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
Without an ice cream maker:
Whisk the chilled mixture, pour into a container and place in the freezer. For the first 3 hours, remove every 30 minutes and mix to break up ice crystals and keep the texture smooth. Freeze until firm.
Serve with crushed meringues for extra texture and sweetness.
Enjoy!
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