After watching Andy Murray work his way to the Wimbledon final I decided that my Pimms needed some strawberries and cream to go with it. But I wanted to have a little fun with it so then thought ... ice-cream!
When I think strawberries I also think shortbread (very British) so here is what I came up with.
Strawberry Cream Shortbread Ice-Cream Recipe
Ingredients:
600 ml double cream
100 g caster sugar
4 egg yolks
1/2 tsp vanilla paste
150 g shortbread
1.5 punnets of strawberries
1 tbsp jam sugar
Method:
First I put the cream and vanilla paste into a heavy bottomed saucepan and put it onto a low heat and brought it to a simmer. Whilst keeping one eye on that I whisked the egg yolks with the sugar until they were pale and fluffy.
Once you start to see the milk simmering remove it from the heat and slowly ass it to the egg yolks, whisking all the time. I cheated and used the Kenwood Chef to do this ... as you may no by now Kitchen disasters are a habit for me.
Once combined pour it back into the sauce pan and return to the heat continually stirring until it thickens then pour it into a heatproof bowl and cover with clingfilm. Place in the fridge until completely cold and you are ready to use it.
Meanwhile cut up the strawberries (as small as you like) put two thirds into a saucepan with the jam sugar and put on a low-medium heat, soften the fruit for 10-15 minutes until it thickens. Put the rest in a separate bowl and set to one side.
Crush up the shortbread and put on a lined baking sheet and crisp up in the oven for 10 minutes then remove and allow to cool.
Once all your ingredients are ready add the custard to your ice-cream machine then when it is almost ready at the raw strawberries and shortbread then at the very end add the strawberry syrup.
And serve xxx
