CP's Strawberry Ice Cream

[CreamPuff63]

Makes 750 ml, fits Tovolo icecream container beautifully
To save time, no need to wash up jug and bowls during preparation

Ingredients:
250g strawberries , hull & roughly halved
90g caster sugar (or Raw 3 secs / Speed 9) + 1 tablespoon extra
250g full cream milk
250g double cream (I used whipping, but will try double next)
1 tsp vanilla bean paste
5 large egg yolks
1 tbspn lemon juice

Preparation:
1.  Put strawberries into a separate bowl and sprinkle over 1 tbspn caster sugar. Leave to steep and infuse.
2.  Add milk, cream, and vanilla paste to TM jug 5 mins/80^o/Speed 4. Remove and set aside in another bowl to infuse for 20 mins.
3.  In TM insert Butterfly add egg yolks and sugar  1 min/Speed 4 until thick and creamy.
4.  On Speed 4 moving blades slowly add milk mixture. Stop and remove Butterfly before making custard  4 mins/80^o/Speed 3. Pour into the used milk mix bowl and set aside to cool.
5.  Purée strawberries 20 secs/Speed 9  
6.  When the custard is cool fold in the lemon juice and strawberry puree.
7.  Cool in fridge overnight and churn in ice cream maker.
     Alternatively freeze and whip every hour for 3 hours or how ever you normally do it, and then set in freezer.

Photos:

Source: Halved and converted from Nigella Lawson recipe

Linked JD

Members' comments
Cookie1 - I could put some of Jeninwa's strawberry liqueur in this.

KarenH - This is gorgeous!  Made the custard yesterday, and thought the mixture was a bit bland, but now that it is churned and frozen, it is absolutely delicious.  I had extra cream to use up, so I used 400g cream and 100g milk.  I think it would be extra yummy with jeninwa's strawberry liqueur in it, as suggested by Cookie.

Katiej - OMG this has to be the best strawberry ice cream known to man!
These were the words my DH said as we were taking this out of our ice cream machine.  I'm surprised we got as much into the Tovolo container as we did as he was eating it quite fast. Thanks CP for a great recipe!

[kezza]

Thanks CP. Will give this a go.  I've got the Tovolo icecream container.

[Kimmyh]

So do I. Think Maddy made a few of us buy them 😉😊
Looking forward to trying your recipe cp. Was looking for a strawberry icecream recipe on the forum last week and the one I made set really firm in the freezer. Hoping this is softer.

[cookie1]

I could put some of Jeninwa's strawberry liquer in this. 

[BeezeeBee]

Will show DS this recipe, CP. He might make another batch

[JulieO]

Sounds lovely CP, will make this one. 

[deedub]

Ooh sounds good, will have to make once I figure out what to do with all the egg whites!

[CreamPuff63]

I froze my egg whites to put in smoothies. I don't know how they go being thawed and then used for meringues tho but I can't see how they could fail (much)

[jeninwa]

I always freeze my egg whites, I made Tenina's strawberry meringue cake from frozen egg whites. They whipped up great.

[CreamPuff63]

thanks jen, good to know that are still good for whipping up

[kezza]

Jeninwa, what do you put your egg whites in to freeze? Containers or bags and how long will they keep?  Have never tried to freeze them before.

[EmeraldSue]

I always freeze my egg whites in small plastic containers and use them to make pavlovas or royal icing. They freeze really well, and I have never had any problems using them.

[cookie1]

I put my egg whites into small snap lock bags. 1 per bag. I have made macarons, meringues and used them for cakes and they seem fine after freezing.

[CreamPuff63]

I put each egg white into an ice cube and then covered with plastic

[jeninwa]

I use small plastic containers one egg white per container. Small ziplock bags are a good idea.