148 | ice cream
berries | 149
strawberries and cream strawberries and cream ice cream ice cream
There are good reasons why strawberry is one of the three most popular flavours There are good why strawberry of ice cream on reasons the planet (alongside is one of thechocolate, three most vanilla and ofpopular course).flavours of ice cream the planet (alongside At their best,on strawberries are sweet, vanillavivid and in chocolate, of rich course). juicy, colour and in flavour. At their strawberries sweet, With thebest, addition of lemon are juice to juicy, vivid colour and richcream in flavour. enhance theinflavour, clotted and a With the of addition of lemon juice to will sprinkle black pepper, this recipe enhance flavour, clotted cream and a leave youthe wanting more. sprinkle of black pepper, this recipe will leave you wantingwashed more. and hulled 300g strawberries, 1 teaspoon lemon juice 300g 100mlstrawberries, whole milk washed and hulled 1200ml teaspoon lemon juice double cream 100ml milk egg yolks 6 largewhole free-range 200ml double cream 150g caster sugar 61 large free-range eggcream yolks tablespoon clotted 150g caster freshly sugar ground black pepper 1 teaspoon 1 tablespoon clotted cream 1Put teaspoon freshly ground pepper the strawberries, alongblack with the lemon juice and a teaspoon of water in a blender or Put strawberries, along with theare lemon foodthe processor and blitz until they juice and a teaspoon water in a blender or completely liquid andoffree of lumps. Pass the food processor and sieve blitz until they are fruit through a fine any to remove completely liquidand andset free of lumps. Pass the unwanted seeds aside. fruit through a fine to into remove any Pour the milk andsieve cream a saucepan unwanted seedsa and set aside. heat. Bring and place over low-to-medium the milk and frequently cream intoto a saucepan to Pour a simmer, stirring ensure that andmixture place over a low-to-medium the doesn’t burn; do not heat. allowBring it to to a simmer, stirring to ensure that boil. Let it simmer forfrequently about 5 minutes, then the mixture burn; allow it to remove fromdoesn’t the heat anddo setnot aside, boil. Let it simmer about 5 minutes, then remembering to stirfor occasionally. remove theyolks heat and sugar set aside, Place from the egg in a mixing remembering to together, stir occasionally. bowl and whisk using a hand or Place mixer, the egguntil yolks and sugar in a mixing electric you have a pale, thick and bowl whisk together, using a hand or glossyand paste. electric until you have pale, Bring mixer, the milk mixture backa up to athick and glossy paste. simmer, then gradually pour it into the egg Bring the milk mixture back until up toita is well mixture, whisking all the time, simmer, then gradually pour it into the egg incorporated. mixture, whisking all the time, until it is well incorporated.
Return the mixture to the saucepan and cook for about 10 minutes on a low-to-medium Return the constantly, mixture to the saucepan and heat, stirring to prevent it from cook for about 10has minutes on a low-to-medium curdling, until it thickened enough to coat heat, stirring constantly, to prevent from the back of the spoon. Remove fromitheat. curdling, until it has thickened enough to coat Stir in the strawberry purée and the clotted the back ofscrape the spoon. Removeoffrom heat. cream and the bottom the pan to Stir inthat thethe strawberry purée and the clotted ensure mixture has combined, then cream and scrape the bottom of the pan to whisk with an electric mixer for 5 minutes. ensure the mixture combined, Pour that the mixture into has a bowl or largethen jug whisk withit an mixertemperature. for 5 minutes. and leave to electric cool at room Pour the mixture into film a bowl largeitjug Then cover it with cling andorplace in and leave it to cool at room the refrigerator to chill for attemperature. least 1 hour. Then cover itthe with cling film andinstructions, place it in Following manufacturer’s the for mixture at least 1into hour. pourrefrigerator the chilled to icechill cream your the manufacturer’s instructions, iceFollowing cream maker and set it to churn. Once it pour the chilled ice cream mixture into your has finished churning, decant the partially ice cream and set it to churn. Once it frozen ice maker cream into a freezer-friendly has finished churning, decant the partially container, mix in the black pepper and leave frozen creamtointo freezer-friendly it in theice freezer set asolid. container, the an black and leave If you domix notin have ice pepper cream maker, it in thethe freezer to set solid. follow instructions on page 25. If you dothe notice have an ice cream maker, Remove cream from the freezer follow theminutes instructions page 25. about 15 beforeonserving so that it Remove the ice cream from the freezer can soften slightly. about 15 minutes before serving so that it can soften slightly.
Recipe from by
Ice Cream Ben Vear
HARDback, £20.00 OUT JULY 2013