Ingredients

• 450ml (¾ pint) milk
• 5 egg yolks
• 175g (6oz) caster sugar
• 450g (1lb) strawberries, hulled
• 15ml (1 tbsp) lemon juice
• 450ml (¾ pint) double cream

Tools

• Balloon Whisk
• Food Processing Attachment
• Ice Cream Maker

Method

1. Heat the milk in a saucepan until almost boiling. Using the Whisk beat the egg yolks and sugar until light and thick then gradually mix in the milk on minimum speed.
2. Strain back into the saucepan and cook over a low heat, stirring continuously until thickened, but do not boil. Leave to cool.
3. Place half the strawberries in the Food Processing Attachment with the lemon juice and process to a purée. Sieve, if wished, to remove the seeds. Chop the remaining strawberries.
4. Place the Ice Cream Maker with the frozen bowl in position and switch to minimum speed. Pour the custard mix, cream and strawberry purée through the feed tube and churn until it resembles freshly whipped cream.
5. Add the chopped strawberries and churn for a couple of minutes, to distribute. Place in a plastic container and freeze until required. Soften slightly before serving.