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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 2 or 3!
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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
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
Despite his relatively young age, Graham Campbell possesses the gastronomic confidence and assured touch of a seasoned pro.
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Strawberry ice cream
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