Strawberry Ice Cream

  • 26 Sep - 02 Oct, 2020
  • Mag The Weekly
  • Cookery


· 200 g strawberries

· 4 tablespoons strawberry jam

· 600 ml double cream

· 1 tin condensed milk

· 25 g frozen-dried strawberries


Put the strawberries and jam in a blender and whizz until smooth. Tip the purée into a sieve, set over a bowl and leave to strain out the seedy bits. Meanwhile, put the double cream and condensed milk into a mixing bowl. Using an electric whisk, beat them together until the mixture is thick and can hold peaks. Use a spatula to push any remaining purée through the sieve, then gently fold it through the creamy mixture. Sprinkle over the strawberries and fold these in too, then scrape into a freezer-proof container and freeze until solid. Serve in cones or bowls with your favourite toppings.