Large disposable piping bags are great for this recipe - you can have them filled and ready to go, then just cut the end when you're about to pipe the ice-cream into the cones. Or do the same with a normal piping bag fitted with a nozzle, placing it in a large measuring jug or glass to catch any drips as you fill it.
- 250 gm strawberries, hulled and coarsely chopped
- 220 gm (1 cup) caster sugar
- 60 ml (¼ cup) lemon juice
- 2 tbsp liquid glucose
- 12 small ice-cream cones
- 300 ml pouring cream
- 1 vanilla bean, split, seeds scraped
- 6 egg yolks
- 300 ml buttermilk
- 1Simmer strawberries, 90gm sugar, 1 tbsp lemon juice and glucose in a small saucepan over medium heat until reduced by half (6-8 minutes). Cool, then purée the mixture with a stick blender. Reserve 2 tbsp strawberry purée, then divide remaining between cones and freeze cones until required.
- 2Bring cream, lemon rind and vanilla bean and seeds to a bare simmer in a saucepan over medium heat. Meanwhile, whisk yolks and remaining sugar in a large bowl until thick and pale (2-3 minutes), then whisk in remaining lemon juice. Add cream mixture to yolk mixture in a thin steady stream, whisking until incorporated. Return to saucepan and stir continuously over low heat until mixture thickly coats the back of a wooden spoon (6-8 minutes). Strain into a bowl placed over another bowl filled with iced water, cool slightly (15-20 minutes), then add buttermilk and set aside to cool completely, stirring occasionally. Churn in an ice-cream machine until frozen, then spoon buttermilk ice-cream into a piping bag fitted with a 2cm nozzle, adding reserved purée at intervals as you go. Place bag in a bowl or on a tray and freeze until just firm (45 minutes to 1 hour).
- 3Before piping the ice-cream, squeeze the bag to evenly loosen ice-cream, then pipe it into cones (if ice-cream becomes too soft, return to freezer to firm up before continuing). Top with sprinkles and serve immediately, or return to the freezer to serve later.