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No-churn strawberry creme fraiche ice cream
SERVES 4-6
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 creme fraiche 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
400g creme fraiche
300g thickened cream
70g liquid glucose
8 egg yolks
130g caster sugar
250g strawberries, hulled and pureed
Juice of ½ lemon
Whisk creme fraiche, 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 creme fraiche 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 puree
