Not trying to tempt fate but as I write this Andy Murray is looking very good for Wimbledon this weekend. If you are planning on watching the final matches, then as the temperature is forecast to reach 30C this might just be the perfect weekend treat. The added mint is optional but I would urge you to try it. It’s very delicate but really adds to the overall taste.
I was lucky enough to recently get a new Cuisinart Ice Cream machine and I think I am in love, I don’t have to pre-freeze a bowl anymore, I can make multiple batches one after another and in this sticky, humid few weeks what better way to cool down than a scoop of homemade ice cream!
Vanilla Ice Cream
500ml double cream
250ml whole milk
1 tsp vanilla bean paste
5 large egg yolks
150g caster sugar
400g strawberries, hulled and quartered
85g caster sugar
Juice of half a lemon
Small amount of mint leaves (optional)
For the swirl place the strawberries, sugar and lemon juice into a medium saucepan and set over medium heat and cook for about 5 minutes until the berries have released a lot of juice and the sugar has dissolved. Using a blender or hand blender puree the berries and pass through a fine sieve to remove the seeds. Place back in the pan, with the mint leaves if using and cook until reduced significantly, leaving you with a syrupy mix (it will thicken more as it cools). Pour this into a small bowl, removing the mint leaves and cover with cling film and refrigerate until the ice cream is churned.
For the ice cream place the cream, milk and vanilla into a large saucepan and set over medium heat and bring to a boil. Whilst coming up to temperature place the egg yolks and sugar into a large bowl and whisk together until fully combined. When the cream mixture has just come to a boil pour half the liquid over the eggs, whisking constantly to avoid cooking the yolks. Pour this mixture back into the pan and cook over medium heat until thickened, enough to coat the back of a wooden spoon, stirring constantly.
Pour the custard into a bowl set over a bowl of ice and stir occasionally until cooled. Press come cling film onto the surface of the custard and refrigerate overnight before churning.
Once fully chilled churn in your ice cream machine according to the manufacturers instructions. Once churned place a third of the ice cream into your tub and top with a third of the swirl and use a chopstick or skewer to gently swirl into the ice cream, repeat with the remaining ice cream and strawberry swirl. Freeze for a few hours until firm.