Real strawberry jelly and ice cream

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Homemade strawberry jelly is complemented by homemade vanilla ice cream in this child-friendly dessert from Galton Blackiston. Take a look at our children's party collection for more inspiration.

First published in 2015




Sugar syrup

  • 425g of caster sugar
  • 500ml of water
  • 1 vanilla pod, split
  • 1 1/2 tbsp of lemon juice


Ice cream

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


  • Jelly moulds


For the sugar syrup, add the sugar and water to a saucepan. Scrape in the seeds from the vanilla pod
  • 425g of caster sugar
  • 500ml of water
  • 1 vanilla pod, split
Place the pan over a low heat, leave the sugar to dissolve then bring to a light simmer for 10 minutes
Remove from the heat, stir in the lemon juice and allow to cool. Store in an airtight container in the fridge
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
Meanwhile, place the gelatine leaves into cold water to soften
  • 7 gelatine leaves
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
Remove the softened gelatine leaves from the water, squeezing out any excess water, then stir into the warm strawberry juice
Pour into jelly moulds or individual ramekins and leave to set in the fridge overnight
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
  • 150ml of single cream
  • 150ml of milk
  • 150ml of milk
  • 1 vanilla pod, split lengthways
  • 150ml of double cream
In a large bowl, whisk the egg yolks and sugar until pale and smooth
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
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
Remove from the heat, pass through a fine sieve into a bowl and allow to cool
Churn in an ice cream machine and freeze in a suitable container
Once ready to serve, scoop the ice cream and serve with the strawberry jelly
First published in 2015

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.

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