It’s summer. Everyone is smiling because the sun is out and the days are long and warm. The town is bustling with tourists excitedly photographing anything and everything, wandering in to the road when I’m trying to drive places…but that’s ok because I have my windows down and am blasting some happy-go-lucky pop-punk.
As if all of that wasn’t enough, the Commonwealth Games kicked off last night in Glasgow. Living in Glasgow over the past year or so, build up to the games has been everywhere. Posters, press, topic of conversation….the anticipation was high. In some ways I’m a little sad that I’m not living there at the moment to truly feel part of the excitement, but I have a feeling that living less than a mile from one of the major stadiums would have gotten tiresome on day two of my work commute! I have tickets to two events so I think I’m getting the best of both worlds, experiencing the atmosphere of the athetics (200m final and the 4x100mm relay finals!) whilst watching the rest of it from a comfortable distance away. I’ve already been enjoying the swimming (Michael Jamieson in particular!) this morning – you really can’t beat watching sport!
So, in honour of summer, and my leftover custard, I decided to make some ice cream. There is something about home made ice cream that feels like such a big treat. It’s so creamy and flavourful, it truly can’t be replicated by any shop bought alternative. Raspberry ripple is my absolute favourite ice cream but as I had some strawberry puree left over from my strawberry cupcakes I swirled that in for a wee change to make strawberry ripple ice cream!
I believe a mixture of cream and custard could be the answer to most life problems…maybe?
Especially when strawberries are swirled in to it! I also swirled in the last of my homemade lemon curd which was a delicious combination.
- 275ml milk
- 3 egg yolks
- 100g caster sugar
- 1 tablespoon cornflour
- 1 tsp vanilla bean paste/extract
- 150g strawberries - hulled
- 300ml double cream
- First make the custard. Heat the milk in a saucepan until just under boiling point then remove from the heat.
- In a heat proof bowl whisk together the egg yolks, sugar and cornflour until completely combined. Slowly add the hot milk, whisking constantly.
- Place the bowl over a pan of boiling water ensuring the bottom of the bowl doesn't touch the water. Continue to whisk until the mixture cooks and thickens, about 10 minutes.
- Remove from the heat and stir in the vanilla. Cover with clingfilm, placing the film directly on the custard to avoid a skin forming.
- Whilst the custard cools puree the strawberries using a hand blender or food processor. If you don't have either of those you can just mash the strawberries with a fork, you're ice cream will just have a little more texture!
- Whip the cream to soft peaks.
- When the custard is cold fold in to the whipped cream until just combined.
- Pour the mixture into a freezer safe container. Pour the strawberry mixture over the top and use small palette knife to swirl in to the vanilla mixture.
- Cover and place in the freezer for about 6 hours, until firm.