Strawberry Ice Cream Recipe


Ingredients for 6 people

    * 500ml Double/heavy cream
    * 4 Egg yolks (Use the whites for our Meringue Recipe)
    * 150g Caster Sugar
    * 1 Heaped Tsp. cornflour/cornstarch
    * 300g Strawberries - washed, hulled and roughly chopped
    * 250g Greek yogurt

Strawberry Icecream Method


   1. Mash the strawberries roughly (I use a potato masher) with half of the sugar. 
   2. Put into the fridge whilst making the rest of this recipe.
   3. Put the egg yolks and sugar and cornflour into a bowl and whisk until you get a smooth paste.
   4. Put the cream into a saucepan and over a medium heat bring to just under the boil.
   5. Take the pan off the heat and gradually whisk in the egg yolk mixture.
   6. Put the pan back on to medium heat and stir constantly until the custard has thickened and 
      coats the back of the wooden spoon. It needs to be very hot to do this but do not allow the 
      custard to boil or it will scramble.
   7. Take the pan off the heat and pour the custard into a bowl. Cover the surface of the custard with 
      cling film, which prevents a skin forming.
   8. Allow to cool before chilling in the fridge.
   9. Once chilled remove from fridge and take off the cling film.
  10. Stir in the Greek Yogurt and the mashed strawberry mixture.
  11. Pour this into an Ice Cream Maker and churn until thickened.
  12. Spoon into a suitable plastic lidded container and freeze.

Its a good idea to take the ice cream out of the freezer about 15 mins before serving
   ...this makes it easier to scoop.



https://www.cutting-edge-mediterranean-recipes.com/strawberry-icecream-recipe.html