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Strawberries and Cream Ice Cream


600 ml double cream
90 ml cold custard
100 g icing sugar; sifted
2 teaspoons vanilla extract
400 g fresh strawberries; pureed

Yield: 6 servings

Pour the cream and custard into a bowl an lightly whip. Stir in the sugar and vanilla. Carefully fold the pureed strawberries into the mixture. Spoon the mixture into a shallow freezer-proof container and freeze for 30 minutes. Remove from the freezer and break up the mixture with a fork. Return to the freezer until set (approximately 2 hours).




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