Ingredients
300g fresh strawberries, stemmed and sliced
1 tbs lemon juice
160ml full fat milk
150g granulated sugar
300ml double cream
1 tsp vanilla extract
Method
In a small bowl combine the strawberries, lemon juice and 50g of the sugar. Stir gently and leave to stand in the fridge for 2 hours. Strain the strawberries, reserving juices. Mash or puree half of the strawberries and add to the reserved juices, leaving the remaining strawberries aside.
Pour the milk and the remaining sugar into a medium bowl and whisk until the sugar has dissolved. Stir in the cream, mashed strawberries and vanilla. Cover and refrigerate for at least 2 hours, preferably overnight.
WIth the ice cream paddle fitted, whisk the mixture and our into the ice cream maker. Cover with lid.
Turn the appliance on and set the timer for 40-50 mins. Five minutes before ice cream is complete, remove lid and add the reserved strawberries. Replace lid and allow to mix in completely.
To produce a firmer ice cream churn in the ice cream maker for longer.
Serve or store in an airtight container in the freezer.