Easy Peasy Strawberry Ice Cream
This is the strawberry ice cream that I served up with a slice of hot fudgey chocolate cake, the one I got from Anne. Let me tell you, it was a slice of heaven on a plate!
Easy Strawberry Ice Cream
500g pot good-quality vanilla custard
600g strawberries, hulled and sliced
50 - 100g caster sugar (depending on sweetness of strawberries and custard, you may not actually need any sugar)
2 tsp balsamic vinegar
a squeeze of lemon juice
Whizz up all the ingredients in a blender or food processor. Then transfer the mixture into an ice cream machine. Churn until it begins to firm up. How long it takes will depend on your machine, I know my ice cream is done, when the paddle starts to rotate the opposite way, although you can tell by the texture. So, when the ice cream is velvety, transfer it to a container and freeze until you are ready to serve it.
If you are churning by hand, pop into a container and freeze for about 90 minutes until it starts to freeze around the edges. Stir well, then repeat the process twice more until the mix is smooth and frozen.
This really is a cheat's ice cream, as the custard is already made. It just makes the process so quick from start to finish and when you have a eureka moment like I did, when I decided to eat some of that fudgey chocolate cake, hot with ice cream, then it is just what you want. It is a good store cupboard standby for last minute guests too!