Strawberry ice cream with chillied cherry compote

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Preparation info

  • Makes around 2 litres - enough for


    people or more
    • Difficulty


Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

  • About

The reason I love this ice cream so much is that in reality the dairy/custard part of the mixture makes up only half the final mix. This means that although the berry flavour is carried by the fat in the cream, it doesn’t mask it. It tastes fresh, fruity and very moreish. It’s best made from strawberries that have become a little overripe, or too mushy to serve, which will give a heightened flavour.


  • 500 g strawberries, hulled and thinly sliced
  • 30 ml (2 Tbsp) runny honey
  • 180 g caster sugar
  • 300 ml cream
  • 200 ml milk
  • 4 egg yolks


Place the strawberries in a pan with the honey and 80 g of the sugar. Bring to a rapid simmer, cook for 3 minutes then cool in a bowl over iced water.

Make a custard by bringing the cream and milk to a simmer. Whisk the yolks with the remaining 100 g sugar, then carefully whisk in half the hot cream. Pour it back into the still simmering cream mixture and turn the heat up to moderate. Cook until the custard coats the back of a spoon, stirring constantly and making sure it doesn’t boil. Strain through a fine sieve into a clean bowl and allow to cool down to body temperature. Stir in the cooled strawberry mixture then cover and place in the fridge for a few hours to chill down. Churn in an ice-cream machine or pour into a freezer-proof dish and freeze for an hour. Use a fork to break up the ice crystals as they form every hour, and keep freezing it, until you can stir no more.

To Serve

Depending how hard the ice cream is, take it from the freezer 30 minutes before you’re going to serve it and leave it to ‘temper’ in the fridge before scooping and serving with the following compote.

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