Strawberry Ice Cream Recipe (Glace à la Fraise)
Summer in France is a magical time for eating outdoors, lazing under shady trees and taking slow evening walks watching the sun eventually set. I love nothing more than indulging in homemade strawberry ice cream while watching butterflies and insects buzz around my neighbours potager (vegetable garden) as we sit outside and gaze over our little backyard fence.
Our neighbour, Madame Potager has a large and very organised potager and she generously shares French green beans, potatoes, pumpkins, spinach and other veges with us. I've even written a blog post all about our lovely neighbour - Living in Rural France & Salade Niçoise Recipe
Summertime and Strawberry Ice Cream
Of course, we love strawberry ice cream at any time of the year, but summer seems to be the season when I feel most at home in the kitchen making ice cream. I thought you'd love our strawberry ice cream recipe, which I've put together after trying a few variations; it's easy and delicious!
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This recipe will usually make me around 500ml of ice cream. It'll take 30 minutes to make plus around allow 6 hours of chilling time. Allow a further 2-3 hours for freezing.
Ingredients
- 300g strawberries, puréed with a dash of icing sugar
- 250ml full-fat milk
- 125ml double cream
- 1 vanilla pod (extract the seeds - I use a teaspoon to scrap the pod's insides)
- 2 egg yolks
- 90g caster sugar
Method
- In a heatproof bowl whisk the egg yolks and caster sugar until pale and fluffy. Set this aside for later.
- Next gently heat the milk, cream and vanilla pod seeds (which you've extracted from the pod) in a saucepan until hot - be careful though not to boil the mixture.
- Take the pan off the heat and gradually pour the hot liquid into the egg yolks and sugar mixture, whisking continuously to avoid 'scrambling' and lumps.
- Pour the custard back into the pan and stir over a low heat until thickened. Again make sure it does not boil.
- Now leave the mixture to cool to room temperature, then put it in the fridge to chill for a minimum of six hours.
- Remove from the fridge and stir in the puréed strawberries. Churn the mixture in an ice cream maker, or pour into a freezer-proof container with a lid (this is what I do) and then freeze for around 2 to 3 hours. This should give your ice cream a nice consistency that's easy to scoop.
As you can see making ice cream is not a quick process, but it is an easy one. So plan ahead, then set up the deck chairs in the sunshine and enjoy this scrumptious slice of summer heaven - Strawberry Ice Cream!
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