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!
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
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Once the custard has chilled, churn in an ice cream maker then keep in the freezer until ready to serve
