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Desserts Recipes

Heatwave

There seems to be no sign of our UK summer heatwave relenting: new record temperatures, and forecast to stay very hot again this weekend. On top of that, we are now (in my region) officially in drought, so alongside all the good advice we’re getting to plan ahead, stay out of the sun, drink water etc, we are now instructed not to use hosepipes for watering gardens and washing cars, to protect our river levels. All very sensible, of course.

Now I have some good advice of my own to impart: make strawberry ice cream.

There you go – some practical, free public health guidance that I am pretty certain you will not be receiving from any official government agency. Don’t mention it – you’re welcome.

To enjoy the cooling effects, just follow the steps below.

Servings

This will make around 1kg, so usually enough for 9-10 servings.

Timings

15 mins prep and 35 mins churning.

You Will Need

  • an electric ice cream maker
  • 400g fresh strawberries
  • juice of half a lemon
  • 220g granulated sugar
  • 220ml full fat milk
  • 400ml double cream
  • 1 teaspoon vanilla extract

Method

  1. Ensure the drum of the ice cream maker is completely frozen. I leave mine in the freezer for 24 hours before making.
  2. Chop the strawberries and combine in a bowl with the lemon juice and 70g of the sugar. Cover and leave in the fridge for at least 2 hours.
  3. Remove from the fridge and strain through a sieve, saving the pink liquid. Mash half the strawberries and mix with the liquid, keeping the other half aside.
  4. In a separate bowl, combine the milk and the rest of the sugar. Whisk until the sugar has dissolved, and then stir in the mashed strawberries and vanilla extract. Cover and leave in the fridge for at least 2 hours.
  5. Remove from the fridge and pour into the drum of the ice cream maker. Proceed to churn for 35 mins. Add the remaining chopped strawbs during the last 5 mins of churning.
  6. Switch off, and scrape into a plastic container. Seal and place in the freezer to set for at least 2 hours.
  7. Place 2-3 scoops in a bowl, serve with a piece of shortbread if you like.

    Find a shady spot and enjoy – ideally with this seasonal track from The Jam on your headphones.

8 replies on “Heatwave”

Thanks for your comment, Pamela. It is essential to get air into the ice cream mix, otherwise as it freezes it will create ice crystals that are not good for taste or texture. This is achieved by churning, and a machine does this very effectively. It is possible to churn by hand, though I don’t recommend it. At step 5 you would need to whisk the cream base with an electric mixer or spoon, and then freeze, removing it from the freezer every 45 mins or so to re-whisk it. However, the best results come from using a machine. It’s a good investment, especially this time of year. Hope this answers your question!

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