This ice cream is an Italian take on the classic of strawberries and cream. It tastes like a summer’s afternoon, no matter what time of the year you eat it...
This ice cream uses the base bianca. Cut the vanilla pod in half and scrape out the seeds with the tip of a knife. Put the pod and seeds in a pan with the milk and sugar and heat gently until it reaches 85°C (just before it simmers). Fill a large bowl with ice, set a smaller one inside it to create an ice bath and then pour the sweet milk into this smaller bowl to cool. Discard the vanilla pod.
In a food processor, blend your washed, dried and hulled strawberries to a purée and mix into the completely cool milk mixture. Then whip your double cream to soft peaks and fold it into the milk and strawberries with a balloon whisk to keep the air in.
Pour into the ice cream machine and churn for about 30 minutes, or put it into the freezer for 6–8 hours, stirring with a fork every 30 minutes or so.
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