| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Food, Factory | 1 | servings | |
INGREDIENTS
| 1 | lg | Tin strawberries |
| 3 | tb | Custard powder |
| 3 | tb | Caster sugar |
| 600 | ml | Milk |
| 600 | ml | Double cream |
INSTRUCTIONS
Drain the strawberries and drink the juice if you want to. Mash the strawberries with a fork in a large bowl. Mix the custard powder and sugar together in a jug. Add a little milk and mix to a paste. Heat the remaining milk and when it has boiled pour it into the jug. Stir well and pour the custard back into the pan. Now cook over a low heat until thickened. Stir the custard into the strawberries and leave until cool. Fold in the double cream and then pour into a ice cream maker. Leave the icecream maker running until the ice cream had set. Tip: If using an ice cream machine, freeze the bowl for at least 24 hours before using. To freeze without the machine, pour the ice cream into a poly box and freeze for 3 hours, mash with a fork and continue freezing for 3 hours. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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