Mrs Cooper’s Special Strawberry Ice Cream
1. Put the freezer bowl in your freezer over-night to
freeze.
2. Next day roughly chop 375g strawberries, put in a
bowl and sprinkle over 1
1
/
2
tablespoons of caster
sugar and mix, making sure all the cut edges are
covered.
3. Heat (not quite to the boil) 375ml of full fat milk in
a saucepan with a vanilla pod split down the
middle. Leave for 15-20mins to infuse.
4. Whisk 7 egg yolks with 130g of caster sugar until
thick. Pour the milk (minus the vanilla pod –
although scrape the seeds into the mixture) into
the eggs and sugar mixture beating as you go. Put
the whole lot into a clean saucepan with 375ml of
double cream and heat like a custard stirring until
it thickens. Let it stand to cool.
5. Purée or roughly mash with a back of a fork the
chopped strawberries together with the sugar you
sprinkled over them.
6. Pour the custard mixture into Mrs Cooper’s home-
made ice-cream machine, switch the paddle on and
then pour the strawberry mixture in together with
1
1
/
2
tablespoons of freshly squeezed lemon juice
and let the machine do the rest (20-30 minutes).
Cover and place the bowl in the freezer until the
ice cream has set.
7. Eat or store in the freezer.
RECIPES
Mint Chocolate Ice Cream
Ingredients
200ml skimmed milk
50g icing sugar
200ml double cream
50g grated chocolate
A few drops of peppermint extract
Method
1. Place the milk and sugar into a saucepan.
2. Place over a low heat and stir until the sugar has
dissolved, then leave until cold.
3. Stir the cream and peppermint essence into cooled
milk.
4. Pour the mixture into freezer bowl with the paddle
running.
5. When the mixture starts to freeze add the grated
chocolate down the chute.
6. Allow to freeze until the desired consistency is
achieved.
Banana Ice Cream
Ingredients
1 large ripe banana
200ml skimmed milk
100ml double cream
50g icing sugar
Method
1. Mash the bananas until smooth.
2. Mix in the milk, double cream and sugar.
3. Pour the mixture into the freezer bowl with the
paddle running.
4. Allow to freeze until the desired consistency is
achieved.
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