The key to making good ice-cream without an ice-cream machine lies in minimising the iciness when you freeze the mixture. A creamier mixture helps - we've used crème fraîche here - as does freezing it quickly. We've poured ours into ice-cube trays for a speedy result. You'll need about four ice-cube trays, although you can freeze it in batches if you don't have this many.
- 400 gm crème fraîche
- 300 gm thickened cream
- 70 gm liquid glucose
- 8 egg yolks
- 130 gm caster sugar
- 250 gm strawberries, hulled and puréed
- 1Whisk crème fraîche, cream and liquid glucose in a saucepan over medium-high heat to combine, then bring to a simmer. Whisk yolks and sugar in a heatproof bowl until thick and pale (4-5 minutes), pour in crème fraîche mixture and whisk to combine, then return to pan. Stir continuously over medium heat until mixture thickly coats the back of a spoon (4-5 minutes). Transfer to a bowl and whisk in strawberry purée and lemon juice. Pour into ice-cube trays and freeze until firm (5-6 hours).
- 2Run backs of ice-cube trays under hot water, remove cubes and stand at room temperature to soften slightly. Pulse in a food processor, scraping down sides occasionally until smooth, then process until fluffy. Transfer to a container and freeze until firm (5-6 hours). Makes about 2 litres.