2 cups fresh strawberries
4oz (100g) sugar split into 2 equal halves
3 egg yolks (beaten)
½ pint (250ml) full cream milk
1 pint (500ml) double cream
1 teaspoon vanilla extract
Optional extra: 1 level teaspoon cornflour (for a thicker texture or when using an ice cream maker with a bowl that has to be frozen in advance)
Method: De-stalk, wash and chop the strawberries into small pieces. Place in a mixing bowl and add 2oz (100g) sugar. Mash well until you have a smooth mixture. Chill the mixture in the refrigerator. Mix together the egg yolks, the remaining 2oz (100g) of sugar (and cornflour if using it). Beat until smooth. Pour the milk into a saucepan and heat gently on a medium heat until hot. DO NOT BOIL. Then stir the hot milk into the egg and sugar mix. Mix well. Pour the mixture back into the saucepan and heat gently, stirring frequently. Do NOT bring to the boil. After several minutes it will start to thicken into a custard. At this point remove the pan from the heat and leave the mixture to cool.
When the custard has cooled, transfer into a chilled bowl. For best results refrigerate the mix for at least 3 hours (overnight if you have the time). When the custard is thoroughly chilled, pour the double cream into a separate mixing bowl and whip until slightly fluffy. Stir the whipped cream into the chilled custard mixture. Stir into this the vanilla extract.
The mixture is now ready to transfer to the ice cream maker and freeze according to the manufacturer’s instructions.