By Nadine Smith
This simple no-churn, no fuss ice cream will delight with it’s perfect balance of sweet summer strawberries and the rich tang of Crème Fraiche.
You will need to start this recipe a day ahead of serving.
Ingredients
- 250g strawberries, hulled & blended to a coarse puree
- 120g (6) egg yolks
- 100g caster sugar
- 250g Lard Ass Crème Fraiche
- 200g thickened Cream
- 35g (1 heaped tbsp) liquid glucose
- 2 tbsp Lemon juice
- Makes 1ltr
Method
In a heatproof bowl whisk the yolks and caster sugar until thick, pale & doubled in size – this will take at least 5 minutes.
Whilst the yolks and sugar are busy, combine the crème fraiche, cream and liquid glucose in a saucepan and bring to a gentle simmer over a medium-high heat.
With the motor still running on the mixer, slowly pour the heated crème fraiche mixture over the thickened yolks. Return the entire mixture back into the saucepan and stir continuously over a medium heat until the mixture coats the back of a spoon (4-5 minutes). Do not allow the mixture to boil.
Transfer back to the bowl and fold through the strawberry puree and lemon juice.
Pour the mixture into silicon muffin trays or ice trays or traditional ice trays & allow to freeze for a minimum of 5 hours.
Once set, remove frozen ice cream cubes into a food processor (you may need to run the backs of the trays under hot water to encourage) and pulse until the mixture is smooth & even with blushes of strawberry pink.
Transfer to a container & freeze overnight until firm.
Inner West food specialist Nadine Smith’s recipes are seasonally inspired, created and tested to easily recreate and enjoy at home.
Find more of Nadine’s produce driven, delicious recipes on Instagram at @nadinexox and @slowfoodmelbournefm.
