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Published by jack elliot

Strawberry Ice Cream





  • 300 g fresh strawberries
  • 500 ml cold thick cream (35% minimum)
  • 150 g sugar
  • 1 tsp vanilla extract
  • 2 egg yolks


  1. Line a rectangular 10x25 dish with cling film.
  2. Place strawberries & vanilla extract in a food processor and pulse for a few seconds until smooth.
  3. In a mixing bowl, using en electrical mixer, beat cream and 50 g sugar untill stiff peaks form.
  4. In a separate mixing bowl, beat egg yolks and 100 g sugar untill light and fluffy, then gently stir in strawberries and cream.
  5. Transfer the miixture into the dish and refrigerate for at least 4 hours.


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