Graham Campbell's gorgeous strawberryice 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.
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
4
Once cool, churn in an ice cream maker then store in a freezer until ready to serve
5
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
