Ben Dearnley
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.
Ingredients
Method
1.Whisk 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).
2.Run 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.
