STRAWBERRY RIPPLE ICE CREAM

CELEBRATE THE BEAUTY OF BERRIES BY WHIPPING UP MARLENE HALEY AND AMELIA RYAN’S ULTIMATE SUMMER ICE CREAM

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PREP: 45 MINUTES, PLUS CHILLING AND FREEZING

MAKES: 950ML (APPROX)

INGREDIENTS

FOR THE ICE CREAM

15–20 (450 grams) strawberries, green tops removed and coarsely chopped

1 tbsp fresh lemon juice (about ½ a lemon)

200 grams sugar

475 ml double cream

235 ml whole milk

¼ tsp fine sea salt

5 large free-range egg yolks

1 qty strawberry sauce (see below)

FOR THE STRAWBERRY SAUCE

200 grams strawberries, thickly sliced

150 grams sugar

2 tbsp fresh lemon juice (about 1 lemon)

EQUIPMENT

Medium saucepan

Blender

Whisk

Heatproof spatula

Digital thermometer (optional)

Large bowl or sink

Smaller bowl, ideally metal

Ice cream maker (optional – see tip opposite)

Storage container