- 3 egg yolks (beaten)
- 250ml milk
- 250ml double cream
- 100g sugar
- 2 cups of strawberries
- 1 teaspoon of vanilla essence
Mash the strawberries with 50g of the sugar, then place in the refrigerator whilst making the rest of the recipe.
Mix the egg yolks with the milk and the other 50g of sugar. Bring slowly to ALMOST boiling point, stirring all the time.
Transfer the mixture into a chilled bowl to cool, then place in refrigerator for about 3 hours, stirring about every 30 minutes.
Then stir in the cream and vanilla essence followed by the strawberry and sugar mix.
Place into an ice cream maker and follow the manufacturer’s instructions.
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