Homemade strawberry jelly is complimented by homemade vanilla ice cream in this child-friendly dessert from Galton Blackiston. Serve up a children's party as per tradition

Method
1.
For the sugar syrup, add the sugar and water to a saucepan. Scrape in the seeds from the vanilla pod
VideoVideo: Split a vanilla pod
2.
Place the pan over a low heat, leave the sugar to dissolve then bring to a light simmer for 10 minutes
3.
Remove from the heat, stir in the lemon juice and allow to cool. Store in an airtight container in the fridge
4.
Place the strawberries and 570ml of sugar syrup into a saucepan and bring to a gentle simmer. Continue to cook for 10 minutes or until the strawberries are soft. Remove from the heat and set aside
5.
Meanwhile, place the gelatine leaves into cold water to soften
6.
While still warm, strain the strawberries through a fine strainer and reserve the liquid in a bowl. Discard the fruit, or reserve to add to the finished dessert
7.
Remove the softened gelatine leaves from the water, squeezing out any excess water, then stir into the warm strawberry juice
8.
Pour into jelly moulds or individual ramekins and leave to set in the fridge overnight
9.
For the ice cream, add the cream and milk to a pan and scrape in the seeds from the vanilla pods. Add the pods. Bring to a gentle simmer, remove from the heat and then set aside to infuse for 30 minutes
10.
In a large bowl, whisk the egg yolks and sugar until pale and smooth
11.
Bring the milk and cream back up to simmering point and, while continuing to whisk, pour over the egg mixture. Return the mixture to the pan
12.
Place the pan over a low heat and, while stirring continuously with a wooden spoon, cook the custard until it coats the back of a spoon
13.
Remove from the heat, pass through a fine sieve into a bowl and allow to cool
14.
Churn in an ice cream machine and freeze in a suitable container
Ice cream
If you do not have an ice cream machine, place the cold custard into a suitable container and into the coldest part of the freezer. Remove every 20 minutes and whisk well until the mixture has frozen
15.
Once ready to serve, scoop the ice cream and serve with the strawberry jelly
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Jelly and ice cream recipe with a sweet white wine

Ingredients

Sugar syrup

Jelly

  • 900g of strawberries, ripe, hulled weight
  • 7 gelatine leaves

Ice cream

  • 150ml of milk
  • 1 vanilla pod, split lengthways
  • 2 egg yolks
  • 90g of caster sugar
  • 150ml of single cream
  • 150ml of double cream

Equipment

  1. Jelly moulds

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Galton Blackiston's jelly and ice cream recipe is tremendous for a childrens party - it should keep a a group of ravenous children more than happy

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