Delightful recipe for No-Churn Strawberry Ice Cream that captures the essence of summer with its creamy and fruity flavors. No need for an ice cream maker just a bit of patience while it freezes!
- Ingredients:
- 200ml (7fl oz) double cream
- 100g (3½oz) natural yogurt
- 400g (14oz) strawberries, hulled
- 2 tbsp icing sugar
- 1 tbsp lemon juice
- 4 free-range eggs (2 whole, 2 yolks)
- 100g (3½oz) granulated sugar
- Fine salt
- Method:
Prepare the Cream Mixture:
Whisk the double cream in a bowl until soft peaks form. Gently fold in the yogurt and set aside.
Make Strawberry Purée:
In a food processor or blender, blend the strawberries, icing sugar, and lemon juice until smooth. Set aside.
Prepare the Egg Mixture:
Mix the whole eggs, egg yolks, granulated sugar, and a pinch of salt in a heatproof bowl.
Set the bowl over a pan of gently simmering water (ensure the bowl doesn’t touch the water). Stir constantly until the mixture reaches 70°C (160°F).
Remove from heat and use an electric whisk to beat the egg mixture until pale, thick, and tripled in volume.
Combine Ingredients:
Reserve 100ml (3½fl oz) of the strawberry purée in a small bowl.
Mix the remaining strawberry purée into the beaten egg mixture until combined.
Stir one third of the egg mixture into the whipped cream to loosen, then gently fold in the remaining egg mixture.
Freeze:
Pour the mixture into a lidded, freezable container.
Drizzle the reserved strawberry purée over the top and swirl through the cream mixture with a spoon to create a ripple effect.
Cover and freeze for at least 4 hours, or until firm.
Serve:
Remove from the freezer and let sit at room temperature for 10–15 minutes before serving to soften slightly.
Enjoy this luscious, creamy strawberry ice cream as a perfect summer treat!
