Categories: September, ice cream

Ingredients

• 500ml milk
• 2 vanilla pods, split
• 6 egg yolks
• 255g caster sugar
• 500ml single cream, chilled
• 1 1/2 tsp vanilla extract
• 250g strawberries, hulled
• 175g strawberry jam

Directions

1. Make the ice cream. Put the milk into a pan. Scrape in the vanilla seeds and add the pods. Bring to the boil, then set aside for 30 minutes to infuse.

2. Put the yolks and 200g caster sugar into a large bowl and, using an electric hand whisk, whisk for 3 minutes until mousse-like. Bring the milk back to the boil, strain onto the egg yolk mixture (discard the pods) and mix until combined. Return to the pan and cook over a low heat, stirring, for 3-4 minutes until slightly thickened – don’t let it boil or it will curdle. Cool slightly, then stir in the cream and 1 tso vanilla extract. Chill until cold.

3. Pour the mixture into a shallow container and freeze until frozen at the edges. Remove from the freezer and beat with an electric beater to break down the ice crystals. Re-freeze until icy at the edges. Repeat 2 or 3 times then leave until frozen. Alternatively, use an ice cream machine following manufacturer’s instructions.

4. Meanwhile, make the sauce. Put the remaining sugar and 4 tablespoons of water into a small pan and put over a low heat for 1-2 minutes to dissolve the sugar. Add the strawberries, jam and remaining vanilla extract, then stir for 1 minute over a low heat. Cool. Blend until smooth, then pass through a fine sieve. Chill until ready to serve.

5. Serve 3 scoops of ice cream per person and drizzle with the vanilla strawberry sauce.

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