Graham Campbell's gorgeous strawberry ice cream dessert really is summer in a bowl, complete with lashings of cream and whole strawberries marinated in balsamic. Prepare the ice cream ahead and freeze for a swelteringly hot day.

For the ice cream, combine the cream, milk, 30g of sugar, the vanilla pod and strawberries in a pan and bring to the boil. Remove from the heat
VideoVideo: Split a vanilla pod
In a separate bowl whisk the egg, yolks and 65g of sugar. While whisking, slowly pour the hot cream mixture over the eggs and sugar. Add a pinch of salt and whisk until combined
Transfer to a pan and place over a low-medium heat. Cook the mix out until it coats the back of a spoon, or reaches 84°C. Pass the mix through a fine strainer and allow to cool over a bowl of ice
Making crème anglaise or custard
When stirring the mixture on the heat be sure to use a flat edged spoon, moving it continuously along the base of the pan so the mixture does not catch
Once cool, churn in an ice cream maker then store in a freezer until ready to serve
Churning ice cream and sorbet
If you turn the ice-cream maker on 5 minutes before churning, it will guarantee that the mixture being churned cools at a faster, more consistent rate. Check on the ice cream and sorbet as it churns and consult the ice cream maker's instruction manual before use
For the marinated strawberries, halve the strawberries (quarter if they are too big) and add to a bowl. Cover with the rest of the ingredients and mix together until nicely coated in the vinegar, sugar, mint and salt. Cover with cling film and leave to marinate in the fridge for 1 - 2 hours
To serve, place some strawberries in a bowl - you can also layer in a glass if you wish - add some scoops of ice cream and pour over the cream
Finish with a drizzle of balsamic (if desired) and some finely chopped mint
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Wine Matching

Find out why we suggest matching this Strawberry ice cream recipe with a sweet white wine


Strawberry ice cream

Marinated strawberries

To serve


  1. Ice cream maker

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Strawberry ice cream is the ultimate summer treat. Try Graham Campbell's sumptuous recipe, which comes served with cream

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