Name: Strawberry crème fraîche ice cream
Prep time: 15 min
Total time: 3 h
Yield: 8
Cuisine: British
Ingredients: 500g ripe strawberries; 200g caster sugar; 500g tub crème fraîche

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Strawberry crème fraîche ice cream

Strawberry crème fraîche ice cream

Mary Cadogan

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Serves 8

Easy

Prep: 15 mins

Plus freezing

A star rating of 4.6 out of 5.18 ratingsRate

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Only three ingredients and a doddle to make, try serving in crisp pistachio cones so they look extra special

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Ingredients

Nutrition

Units:

MetricUS

500g ripe strawberries
200g caster sugar
500g tub crème fraîche

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Nutrition: per serving

kcal351
fat25g
saturates16g
carbs36g
sugars31g
fibre1g
protein2g
salt0.05g

low

Method

step 1

Remove the tops from the strawberries and put in a food processor with the sugar. Blitz to make a rough purée – a few chunky bits add texture to the ice cream.
step 2

Tip the crème fraîche into a bowl and stir in the strawberry purée. Put in an ice-cream maker to churn or put the bowl into the freezer until the ice cream is firm 3cm in from the edge – about 1-2 hrs. Remove from the freezer and whisk to break down the ice crystals, return to the freezer for 1 hr longer, then whisk again. Transfer the ice cream to a freezerproof container with a lid and freeze until firm.
step 3

To serve, transfer the ice cream to the fridge for about 20 mins until it is soft enough to scoop.

RECIPE TIPS

PISTACHIO CONES

To make extra special cones, finely chop 50g pistachios and melt 200g white chocolate. Dip 8-10 cones in the chocolate, let the excess run off, then dip into the pistachios and leave to set on baking parchment in the fridge.

Recipe from Good Food magazine, July 2010

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A star rating of 4.6 out of 5.18 ratings

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