Strawberry ice cream with chillied cherry compote


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.