Strawberry Crush Ice-cream
Strawberry Crush Ice-cream
Creamy and cool, it's the perfect way to enjoy a summer-style serving of fruit!
Equipment
- Stand mixer
- Saucepan
- Strainer
- Freezer-proof tin
- Sieve
Ingredients
- 500 g AussieFrozen Fruit Strawberries
- 190 g caster sugar
- 1 1/2 cups thickened cream
- 500 g ice cubes
- 4 egg yolks
Instructions
- Place the strawberries in a bowl and mash with one-third (65g) sugar until just coarsely pureed. Set aside.
- Place cream in a heavy-based saucepan and bring just to the boil over medium heat. Have on hand a fine-meshed sieve resting over a heatproof bowl, sitting inside another large bowl with a layer of ice cubes in it to cool the custard swiftly the moment it’s cooked.
- Meanwhile, using a stand mixer, whisk egg yolks and remaining 125g sugar until pale. Pour in the cream. Whisk briefly, then return to the pan over low heat and cook, stirring constantly with a wooden spoon, for 8-10 minutes until thick enough to coat the back of your spoon.
- Strain custard through a strainer into the bowl sitting over the bowl of ice cubes, then stir in crushed strawberry mixture.
- Leave to sit over the ice to chill. When cold, churn in an ice cream machine according to the manufacturer’s instructions.
- Transfer to a 2L (8 cup) freezer-proof loaf pan, cover and freeze for 4 hours or overnight until firm.
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