About this recipe:This vibrant ice cream offers fresh berry flavour at its best.
600g fresh strawberries, hulled
350ml double cream, divided
150g caster sugar
3 egg yolks
3 tablespoons golden syrup
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Method Prep:25min › Cook:15min › Extra time:1hr › Ready in:1hr40min
Place the berries into the container of a blender or food processor, and puree until smooth. Pour into a large bowl, and set aside.
Heat 275ml of the cream in a saucepan over medium heat until it begins to bubble at the edge of the pan. In a large bowl, whisk together the sugar, egg yolks, remaining cream and golden syrup. Gradually pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan, and heat until the mixture is thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil. Strain cream mixture into the berry puree through a sieve, mix, and refrigerate until chilled.
Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.