Strawberry Ice Cream

Preparation info
  • 6–8

    • Difficulty


    • Ready in

      1 hr

Appears in

By Isabella Beeton

Published 1861

  • About


  • ¼ pt. milk
  • ½ pt. cream
  • 1–2 egg yolks


Put milk and cream in a saucepan and bring nearly to boiling-point. Beat together the egg yolks and castor sugar, add to the milk and cream and stir over a low heat until they thicken. Pass the strawberries through a sieve, together with the granulated sugar. Mix with the custard, add the lemon juice and carmine to colour. Chill and freeze.