Fantastic strawberry ice cream (no machine needed)

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Prep time:

Cook time:

Serves: 6

By WelliesAndPyjamas

(5 Votes) 6

Ingredients

  • 250g caster sugar

  • 450g caster sugar, (or vanilla sugar, if you like.)

  • 1l milk, (full-fat)

  • 3 eggs

  • 700g fresh strawberries

  • 12g gelatin sachet, (optional)

Method

  1. Make the 'jam' by putting your strawberries (stalks removed) and 450g of sugar into a saucepan on a low to medium heat. Stir and it will very quickly turn into a delicious strawberry puree.
  2. Leave to cool - you can speed this up by putting it in a plastic bowl and putting that in to a saucepan or sink of cold water. (Try and resist eating it all now.)
  3. Next, put the milk, jam, sugar, and gelatin in a large pan over a low heat. Stir until it is almost ready to boil and then take it off the heat.
  4. In a separate bowl, beat the eggs well. Then take one cup of the above milk mixture and beat that in to the eggs. Then add the egg mixture to the milk, 530g of your jam, and sugar in the saucepan.
  5. Put it all on to a medium heat and heat up for a few minutes, stirring, until it reaches a consistency that covers the back of a clean metal spoon.
  6. Next, put it in a plastic tub and put in the freezer. Check it after a couple of hours and when it is is almost frozen, but still a bit slushy, take it out, put it in a food processor using a mixing attachment to soften it up again.
  7. Then put it back in the freezer. When it's frozen (next day or less depending on your freezer) you can eat it. It won't last long, I promise.

Handy Hint

The strawberry jam can be swapped for other fruit or flavours - try blackcurrant, raspberry, blackberry, banana, cocoa, vanilla.

Additional Information

  • Nut Free

  • Gluten Free

  • Vegetarian

  • Cake/Dessert

  • Summer

  • Kids can help

  • Make Ahead

  • Can Freeze

  • pudding

  • strawberry

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Your comments

  • forpitysake 07/07/11 10:23

    i tried this the other day-mixed results.tastes ok, but the consistency never got to cover the back of a spoon and it took more than a few minutes to get close to it.jusy went frothy.next it just went watery but i froze it anyway. you didnt say to wait until it cooled down before freezing (but maybe that was obvious?) it took about 6hours before semi-freezing.took it out and mashed it about. tasted ok but very very sweet (and i used 100g less sugar as it looked a lot!)its been back in freezer 3 days and still not frozen. will try again though. and does gelatine go in as a powder or mixed with water as per instructions on packet? wasnt sure so left it out as you said optional.

  • CinnabarRed 06/07/11 12:59

    Can you make it vanilla flavoured with just vanilla sugar?

  • missorinoco 05/07/11 10:01

    Yum. How do you do this with cocoa? I can't work out how to make a cocoa jam equivalent. Also very tempted by the idea of maltesers in it.

  • Smalline 01/06/10 13:27

    Wow, made this yesterday, didn't realise that it was so easy to make ice-cream. Was a bit worried as the jam & milk mixture seemed to curdle a little when heated, and the mixture didn't reach the consistency mentioned, but the result was fantastic tasting ice-cream. Don't think we will by buying ice-cream in future.

  • WelliesAndPyjamas 21/07/08 18:38

    Just tried it with chopped up turkish delight (the proper type not the choccy covered one) instead of the jam or fruit at the start of the recipe. Divine!

  • WelliesAndPyjamas 19/06/08 09:20

    Don't be scared by the idea of making ice cream. It is surprisingly easy and so much better than shop bought stuff. And not expensive to make either.