I’ve always had a sweet tooth, but this strawberry and cream ice-cream will make even the savoury lovers to melt for it.
The following recipe I picked up from Waitrose last week has changed the way I think of ice-cream! I don’t have any of those machines or easy ways to make ice cream so when I saw this simple recipe in Waitrose I couldn’t wait to see what it tasted like!
My mum and I always do a bit of cooking together; usually, I hover around eating the ingredients, getting into trouble before i can lick the bowl! As I’m looking to move out soon, I should probably start taking notes!
This recipe only takes around 20 minutes with the additional freezing time
400g fresh strawberries
40g icing sugar
Finely grated zest and juice of 1 lemon
600ml double cream
325g Lemon Curd
Nothing too fattening well…. there maybe quite a bit of cream in it but it is to make a whole tub so there’s plenty to go around and well worth the calories.
Start by coring and topping the strawberries before smashing them with a fork in a bowl with the lemon zest, juice and icing sugar.
Here comes the exercise, you have to work for your ice cream! Whisk the cream until it forms soft peaks.
In a separate bowl beat together the mascarpone and lemon curd until smooth, then stir into the cream you have just whisked up.
Spread ¹/³ of the mascarpone mixture in the base of a 2-litre freezer-proof container.
Spoon over half the strawberries onto the first layer and ripple the mixture together using a spoon. Repeat to make another layer, finishing with the mascarpone mixture so its sandwiched between. If you’re not a fan of mascarpone you can always leave the top and bottom layer, it’s not a strong flavour within the ice-cream itself.
Freeze overnight until firm.
While baking this with my mum we’ve found that taking it out the freezer long before you need to use it is advised. We struggled to scoop the icecream and resorted to cutting slabs. Although presentation wasnt on point, the flavour was llike a slightly lemony Eaton Mess.