Strawberry ripple ice cream

Serves 6

4 medium organic egg yolks
100g caster sugar
1 tsp cornflour
2 tsps vanilla bean paste or extract
300ml full-fat milk
175g strawberries, hulled
4 tbsps strawberry jam
300ml double cream

Step 1) Put the egg yolks, sugar, cornflour and vanilla in a bowl and beat with a whisk until smooth. Bring the milk almost to the boil and pour into the bowl, whisking to combine. Pour the custard into the pan and heat gently, stirring with a wooden spoon until thickened enough to coat the back of the spoon. Do not overheat the custard or it will separate. Transfer to a clean bowl, cover with greaseproof paper and leave to cool.

Step 2) In a food processor, blend the strawberries with the jam until only just pureed. 

Step 3) To churn the ice cream by hand, whip the cream until thickened and stir in the custard. Turn into a freezer container and freeze for 6 to 8 hours or until softly set, removing from the freezer 2 or 3 times and whisking with a hand held electric whisk to break up the frozen ice cream. To churn the ice cream by machine, stir the unwhipped cream into custard and churn until softly set. 

Step 4) Spoon half of the ice cream into a freezer container and spoon over half the strawberry sauce. Spoon over the remaining ice cream and remaining sauce. Swirl a knife through the ice cream so the ingredients are rippled. Freeze for several hours until firm. Transfer to the fridge 30 mins before serving to soften.

Recipe by Joanna Farrow

Looking for more gorgeous creations from Country Homes & Interiors? Why not try this mouth-watering strawberry bellini jellies dessert or maybe try this apple and cinnamon slice?

Chosen by Country Homes & Gardens