Strawberry ice cream

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Graham Campbell's simple strawberry ice cream recipe is the epitome of summer. It makes an incredibly moreish dessert or sweet snack and one scoop will quickly turn into two or three!

First published in 2015

Ingredients

Metric

Imperial

Equipment

  • Ice cream maker
  • Thermometer

Method

1
Place the milk, cream, 30g of sugar, strawberries and vanilla pod in a pan. Bring to the boil then remove from the heat
  • 250ml of cream
  • 250ml of milk
  • 1 vanilla pod, split and seeds scraped
  • 2 punnets of strawberries, hulled and quartered
  • 30g of sugar
2
Whisk together the egg yolks and remaining 65g of sugar in a heatproof bowl until pale and smooth. Gradually pour the hot cream over the yolks, whisking continuously, then mix in a pinch of salt
3
Pour the custard back into the pan and set over a low-medium heat. Cook the until the custard reaches 84°C, or coats the back of a spoon. Pass through a fine sieve into a bowl set over a bowl of ice and allow to chill
4
Once the custard has chilled, churn in an ice cream maker then keep in the freezer until ready to serve
First published in 2015

Despite his relatively young age, Graham Campbell possesses the gastronomic confidence and assured touch of a seasoned pro.

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