William Meppem
“Making ice-cream just got easier – with this no-churn version you don’t need any special equipment,” says Stone. “Serve scoops over sliced strawberries or simply in cones. It also adds another layer of strawberry goodness to a strawberry pandowdy.” Start a day ahead to freeze the ice-cream.
Pictured with strawberry pandowdy.
Ingredients
Method
Main
1.Pulse strawberries, lime juice and ¼ tsp salt in a food processor until coarsely chopped. Add crème fraîche, ginger and 200gm sugar, and pulse to blend. Transfer to a shallow baking dish and freeze for at least 6 hours, or until solid.
2.Meanwhile, preheat oven to 180C. Spread macadamias on an oven tray and roast until golden brown (3-4 minutes). Keep warm. Stir remaining sugar and 2 tbsp water in a small saucepan over low heat until sugar dissolves. Increase heat, bring to the boil and cook without stirring, brushing down sides of pan with a wet pastry brush to dissolve any sugar crystals, until golden brown (3-4 minutes). Stir in butter, warm macadamias and a pinch of salt to coat evenly. Pour onto a lightly oiled baking tray in a single layer, cool, then store in an airtight container for up to 5 days.
3.Break frozen strawberry ice-cream into small chunks with a fork then, working in batches, blend in a food processor, scraping sides as necessary, until very smooth. Fold caramelised macadamias into ice-cream, transfer to a chilled pan and freeze until firm enough to scoop (4-6 hours). Ice-cream can be made up to 2 days ahead.
