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recipes
For a refreshing treat this summer, look no further than our homemade Strawberries and Cream ice-cream - topped with seasonal biscuits of course! Made with fresh strawberries this fruity and creamy timeless classic is the ultimate Summer indulgence. Our recipe below serves 10 people, so it's perfect for Summer get-togethers, birthdays and barbecues. Method ![]()
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Feeling inspired by our Biscuit Topped Ice-Cream and want to see more? Take a look at our Biscuit Collections, we've got biscuits suitable for all occasions! If you're now craving ice-cream and don't have the time to make your own, head down to our Belgravia Boutique to try our delicious flavours and wonderful biscuit toppers.
How to make: biscuit topped ice-cream
10 July 2017
|
5 mins
ingredients
- - 500 g fresh strawberries
- - 175 g sifted caster sugar (plus 2 tbsp.)
- - 500 ml double cream
- - 500 ml full fat milk
- - 10 large egg yolks (Top Tip - you can keep your egg whites to make meringues!)
- - 1 vanilla pod OR 3 tsp. vanilla extract
- - 2 tbsp lemon juice
- - Biscuit toppers (inspired by our Fruit Basket Collection)
serves:10
difficulty:medium
4 hours
- Roughly chop all your strawberries, place them into a bowl and sprinkle them with 2 tbsp. of caster sugar. Set the bowl to one side and leave them.
- Pour your milk and cream into a saucepan, then add your vanilla.
- Bring the mixture nearly to the boil, then take it off the heat and leave to cool down for approx. 15 minutes. You want it to be warm, not cold!
- In a large bowl, whisk together the egg yolks and sifted sugar until pale and thick.
- Continue whisking, and pour the warm milk mixture over the yolks.
- In a clean saucepan, put the mixture of cream, milk, egg and sugar back on the heat and stir until it thickens. Once thickened take it off the heat, and pour it into a clean bowl to cool completely.
- Place your strawberries in a food-processor and whizz until puréed.
- When your thickened mixture has cooled, fold in the lemon juice.
- Separate your mixture into two bowls, half in each. In one bowl, mix in the strawberry puree.
- Pour your strawberry mixture into a plastic tub. Give the tub a shake so the mixture is even. Pour the cream mixture on top of the strawberry mixture, and using a spoon, swirl the two together to create a marble effect.
- At this point you need to freeze the mixture in your plastic tub in the freezer. You need to whip it out of the freezer once every hour for 3 hours as it is freezing and give it a good mix, either with an electric whisk or by hand with a metal spoon. This will get rid of any ice crystals that have formed and make the ice-cream nice and smooth.
- To make the dough for your fruit biscuit cocktail toppers, follow our trusty vanilla biscuit recipe here.
- Once your biscuits are out of the oven and completely cooled, you can start icing!
Top tip:
For extra WOW factor, top with sprinkles and strawberry sauce!