Strawberry ice cream with marinated strawberries and pouring cream

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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.

First published in 2015
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Strawberry ice cream

Marinated strawberries

To serve

  • 300ml of pouring cream
  • 1 tbsp of mint, finely chopped
  • 1 dash of balsamic vinegar


  • Ice cream maker


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
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
Once cool, churn in an ice cream maker then store in a freezer until ready to serve
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
  • 300ml of pouring cream
Finish with a drizzle of balsamic (if desired) and some finely chopped mint
  • 1 tbsp of mint
  • 1 dash of balsamic vinegar
First published in 2015

Despite his relatively young age, Graham Campbell possesses the gastronomic confidence and assured touch of a seasoned pro.

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