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Hilary Brown

Soupe au Fraises

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Preparation info
  • Serves

    8

    • Difficulty

      Easy

Appears in
The Great Ice Cream Book
The Great Ice Cream Book

By Jon Croft

Published 1984

  • About

Ingredients

  • 1¼ lb. (575 g.) strawberries
  • 3 oz. (75

Method

Purée 8 oz. (225 g.) of the strawberries. Add the sugar and the fruit juices. Sieve into a container and freeze.

Make a custard by heating the milk to just boiling. Whisk the egg yolks and su

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