Quick ice cream

Yield: 1 servings

Measure Ingredient
1 large Tin strawberries
3 tablespoons Custard powder
3 tablespoons Caster sugar
600 millilitres Milk
600 millilitres Double cream

Drain the strawberries and drink the juice if you want to. Mash the strawberries with a fork in a large bowl.

Mix the custard powder and sugar together in a jug. Add a little milk and mix to a paste. Heat the remaining milk and when it has boiled pour it into the jug. Stir well and pour the custard back into the pan. Now cook over a low heat until thickened. Stir the custard into the strawberries and leave until cool. Fold in the double cream and then pour into a ice cream maker.

Leave the icecream maker running until the ice cream had set.

Tip: If using an ice cream machine, freeze the bowl for at least 24 hours before using. To freeze without the machine, pour the ice cream into a poly box and freeze for 3 hours, mash with a fork and continue freezing for 3 hours.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Similar recipes