Today is so hot. Like, really hot. I got up at eight to walk into town to meet a friend for breakfast (pancakes with strawberries and cream!), and it was already hot then. Unusually for Wellington, there was no chill in the air, nor any wind, just thick layers of heat hanging over Oriental Bay. By eleven o’clock it was like walking in a glass house.
The conclusion being (a) I should start wearing sunscreen, and that (b) it is clearly time for ice cream. I made a large batch of this strawberry ice cream a few days ago, and have been joyfully eating my way through it ever since. I can’t rave enough about how good it is, and how wonderful it is to eat an ice cream that actually tastes of strawberries, and is really creamy. The flavour of this is incredible, and I thoroughly recommend it.
Strawberry Ice Cream (makes about 1 litre)
2 cups strawberries
1 cup sugar
2 egg yolks
400mL whole milk
1 teaspoon cornflour
1 teaspoon vanilla essence
Remove the green parts from the strawberries and chop into smaller pieces, until you have two cups worth.
Place in a small saucepan with half the sugar and all the water. Cook over medium heat until the berries are soft and collapsing. Meanwhile, mix the cornflour with a small amount of the milk to make a paste, then add this, the rest of the milk, egg yolks and vanilla to a larger pan, and cook on a low heat. Stir constantly until the mixture thickens. Remove from the heat. Now leave both the strawberry mixture and the custard until completely cold. Once they are cold, liquids the strawberry mixture until smooth, and whip the cream until stiff. Gently stir the custard mixture, whipped cream, and strawberry mixture together until they are evenly mixed. Place into an ice cream maker and process according to the manufacturer’s instructions.