Strawberry Ice Cream Terrine
This summer recipe is sure to become a favourite with homemade strawberry ice cream and a layer of strawberry jelly. Perfect for celebrating strawberry season when they are at their best.
Ingredients
400 g strawberries, hulled, quartered
240 g caster sugar
2 eggs
1 egg yolk
250 g whole milk
300 g whipping cream
1 tsp vanilla extract
7 g silver leaf gelatine sheets
water, as needed
150 g water
180 g strawberries, hulled, roughly chopped
To finish
strawberries, as needed, sliced
Instructions
STEP 1/7
Line the loaf tin with cling film, allowing excess to drape over the top of the tin
Fit the Knife Blade to the Food Processor attachment
Add 400 g strawberries and 30 g caster sugar into the attachment
Blend until pureed
Remove the attachment from the machine
Reserve 2 Tbsp of the puree for the jelly
STEP 2/7
Fit the Whisk Tool
Add milk, cream and vanilla into a large saucepan and stir to combine
Heat until almost boiling – 5 minutes, medium-high heat
Remove the saucepan from the heat
Add eggs, egg yolk and 170 g caster sugar into the appliance bowl, fit the splashguard
Mix then scrape the bowl – 2 minutes, speed 5
Mix – 10 seconds, speed 5
While the machine is running, gradually pour the hot milk mixture into the appliance bowl
Mix until combined – 20 seconds, speed 3
Then gradually add strawberry puree
(Tip: Make sure you reserve 2 Tbsp of the puree for the jelly)
Mix until combined – 20 seconds, speed 3
STEP 3/7
Transfer the contents of the appliance bowl into a large saucepan
Heat, stirring constantly, until the mixture thickens and coats the back of a spoon – low heat
Transfer the mixture into a large jug
Chill in the fridge until completely cold – 1-2 hours
STEP 4/7
Add water and 40 g caster sugar into a medium saucepan
Add 2 Tbsp of the reserved strawberry puree
Heat, stirring constantly, until sugar has dissolved – 5 minutes, medium-high heat
Remove from the heat and set aside
STEP 5/7
Add gelatine and water into a small bowl
Soak until softened, then drain and squeeze to remove excess liquid
Add the softened gelatine into the saucepan and stir until combined with the sugar mixture
Place a sieve over a large bowl and strain the mixture through the sieve
Then add the chopped strawberries and stir to combine
Set aside and let cool completely
STEP 6/7
Attach the Frozen Dessert Maker attachment to the machine
Set the speed to Min
Pour the contents of the jug into the Frozen Dessert Maker attachment carefully
Mix – 30 minutes, speed Min
Remove the attachment from the machine
Transfer half of the ice-cream mixture into the loaf tin
Chill in the freezer until firm – 30 minutes
Place the Frozen Dessert Maker bowl with the remaining mixture into the freezer
After 30 minutes, pour the cooled jelly mixture from the large bowl into the loaf tin
Chill in the freezer until firm – 30 minutes
Then scoop the remaining half of the ice-cream mixture into the loaf tin and level with the back of a spoon
Chill in the freezer until firm – 30 minutes
STEP 7/7
Remove the loaf tin from the freezer and place in a little warm water for a few seconds
Invert the frozen terrine onto a serving plate and remove the cling film
(Tip: It should release from the tin, place in the warm water for a little longer if needed)
Decorate with the sliced strawberries
Cut into slices
Serve
Substitutions:
Whipping cream can be replaced with double cream
Remember to place the freezer bowl of the attachment into the freezer the day before you want to make ice cream.
Strawberry Ice Cream Terrine
This summer recipe is sure to become a favourite with homemade strawberry ice cream and a layer of strawberry jelly. Perfect for celebrating strawberry season when they are at their best.
Ingredients
400 g strawberries, hulled, quartered
240 g caster sugar
2 eggs
1 egg yolk
250 g whole milk
300 g whipping cream
1 tsp vanilla extract
7 g silver leaf gelatine sheets
water, as needed
150 g water
180 g strawberries, hulled, roughly chopped
To finish
strawberries, as needed, sliced
Instructions
STEP 1/7
Line the loaf tin with cling film, allowing excess to drape over the top of the tin
Fit the Knife Blade to the Food Processor attachment
Add 400 g strawberries and 30 g caster sugar into the attachment
Blend until pureed
Remove the attachment from the machine
Reserve 2 Tbsp of the puree for the jelly
STEP 2/7
Fit the Whisk Tool
Add milk, cream and vanilla into a large saucepan and stir to combine
Heat until almost boiling – 5 minutes, medium-high heat
Remove the saucepan from the heat
Add eggs, egg yolk and 170 g caster sugar into the appliance bowl, fit the splashguard
Mix then scrape the bowl – 2 minutes, speed 5
Mix – 10 seconds, speed 5
While the machine is running, gradually pour the hot milk mixture into the appliance bowl
Mix until combined – 20 seconds, speed 3
Then gradually add strawberry puree
(Tip: Make sure you reserve 2 Tbsp of the puree for the jelly)
Mix until combined – 20 seconds, speed 3
STEP 3/7
Transfer the contents of the appliance bowl into a large saucepan
Heat, stirring constantly, until the mixture thickens and coats the back of a spoon – low heat
Transfer the mixture into a large jug
Chill in the fridge until completely cold – 1-2 hours
STEP 4/7
Add water and 40 g caster sugar into a medium saucepan
Add 2 Tbsp of the reserved strawberry puree
Heat, stirring constantly, until sugar has dissolved – 5 minutes, medium-high heat
Remove from the heat and set aside
STEP 5/7
Add gelatine and water into a small bowl
Soak until softened, then drain and squeeze to remove excess liquid
Add the softened gelatine into the saucepan and stir until combined with the sugar mixture
Place a sieve over a large bowl and strain the mixture through the sieve
Then add the chopped strawberries and stir to combine
Set aside and let cool completely
STEP 6/7
Attach the Frozen Dessert Maker attachment to the machine
Set the speed to Min
Pour the contents of the jug into the Frozen Dessert Maker attachment carefully
Mix – 30 minutes, speed Min
Remove the attachment from the machine
Transfer half of the ice-cream mixture into the loaf tin
Chill in the freezer until firm – 30 minutes
Place the Frozen Dessert Maker bowl with the remaining mixture into the freezer
After 30 minutes, pour the cooled jelly mixture from the large bowl into the loaf tin
Chill in the freezer until firm – 30 minutes
Then scoop the remaining half of the ice-cream mixture into the loaf tin and level with the back of a spoon
Chill in the freezer until firm – 30 minutes
STEP 7/7
Remove the loaf tin from the freezer and place in a little warm water for a few seconds
Invert the frozen terrine onto a serving plate and remove the cling film
(Tip: It should release from the tin, place in the warm water for a little longer if needed)
Decorate with the sliced strawberries
Cut into slices
Serve
Substitutions:
Whipping cream can be replaced with double cream