| 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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