400-500g fresh strawberries
300ml double cream
1 vanilla pod
6 egg yolks (the whites can be used to make Pavlova, Almond Macarons or Brazil Nut Macarons)
150g caster sugar (25g for the strawberries, 125g to whisk with the eggs)
Pour the cream and milk into a saucepan. Slice a vanilla pod in half lengthwise and scrape the seeds into the pan, also adding the split vanilla pod. Bring the mixture almost to the boil, then remove from the heat, leaving it for half an hour or so, for the vanilla to infuse the milk.
Mash the strawberries and mix with 25g of sugar.
Beat the egg yolks with 125g sugar until light and fluffy.
Remove the vanilla pod from the milk, and add the egg mixture. Heat the custard over a moderate heat, stirring continuously with a wooden spoon.
Bring it slowly towards the boil, but do not allow to actually boil. Once the custard is thick enough to thinly coat the back of a wooden spoon, remove it from the heat. Pour it into a cold bowl and leave it to cool. I have an ice maker in my freezer, so I dump ice into my sink and nestle the bowl in it – a basin of cold water is a good alternative.
Process or finely chop the strawberries (or leave chunky if preferred) and mix into the cooled ice cream. If you have time, refrigerate it for half an hour or so, then pour into an ice cream machine and churn until almost frozen. Alternatively, freeze in a suitable container for an hour or so, then stir or whisk before freezing until solid.
This ice cream goes very solid when frozen, so leave out to loosen before serving (or microwave for a few seconds to soften!)
Find more images from this photoshoot at Stocksy.