Strawberry Ice-cream

When my four-year-old asked for ice cream, I said, “Let’s make some!” Making food from scratch is one of my favourite things to do, especially slowly, with my children in the kitchen.

This ice cream recipe does take a bit of time, two days, really, if you wait for it to freeze, but the process is just as sweet as the end result.

I love that my little ones are learning where their food comes from, and experiencing the magic of turning simple ingredients into something delicious. Here’s the recipe, I hope you enjoy it as much as we did! x

Serves: ~6

Ingredients

• 400 g organic strawberries (fresh or frozen, hulled)

• 120–150 g coconut sugar (adjust for sweetness)

• 4 large egg yolks

• 300 g thickened cream

• 150 g full-cream milk

• 2 tsp lemon juice

• 1 tsp vanilla extract

Method

1. Prep strawberries & sugar

Thermomix:

• Mill coconut sugar 15 sec / speed 9.

• Add strawberries and cook 5 min / 90°C / speed 2.

• Blend 20 sec / speed 8 until smooth.

Without Thermomix:

• Place coconut sugar and strawberries in a saucepan.

• Cook over low-medium heat for 5–7 minutes, stirring occasionally, until strawberries are soft.

• Blend with a stick blender or regular blender until smooth.

2. Make custard base

Both methods:

• Add egg yolks, cream, milk, vanilla, and lemon juice.

• Thermomix: Cook 6 min / 80°C / speed 4 and blend 20 sec / speed 5 until silky.

• Stovetop: Gently heat over low-medium heat, stirring constantly until mixture thickens slightly (do not boil).

3. Chill

• Pour mixture into a jug or bowl, cover, and refrigerate at least 4 hours or overnight until completely cold.

4. Freeze & blend

• Pour chilled mixture into ice cube trays and freeze until solid.

• When ready to serve, blitz frozen cubes in a blender or food processor until smooth and creamy.

• Transfer to a container and freeze 1–2 hours until scoopable.

• Enjoy!!