NO-CHURN STRAWBERRY CRÈME FRAÎCHE ICE CREAM

MAKES ABOUT 2 LITRES

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 crème fraîche here), as does freezing it quickly. We’ve poured ours into ice-cube trays for a speedy result. You’ll need about 4 ice-cube trays, although you can freeze it in batches if you don’t have this many. Start this recipe a day ahead so you can do the first lot of freezing.

INGREDIENTS

400g crème fraîche

300g thickened cream

70g liquid glucose

8 egg yolks

130g caster sugar

250g strawberries, hulled and puréed Juice ½ lemon

1 Whisk crème fraîche, 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 crème fraîche 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 purée and lemon juice. Pour into ice-cube trays and freeze until firm (5-6 hours).

2 Run backs of ice-cube trays under hot water, remove cubes and stand at room temperature to soften slightly. Pulse in a food processor, scraping down sides occasionally until smooth, then process until fluffy. Transfer to a container and freeze until firm (5-6 hours).