Whether you're picking your own or simply grabbing a punnet from a shop, whip up this recipe in the summer season while berries are in their prime. The tart, rich buttermilk and lemon tease out the flavour of the juicy strawberries. The riper the strawberries, the more inviting the colour.
Serves 6-8
MAKES 1.2 LITRES (2 PINTS)
Ingredients
Strawberry Compôte
Ice Cream Base
METHOD
Tip the prepared strawberries into a bowl and sprinkle over the sugar and lemon juice. Gently mix, cover and leave to macerate for 2 hours.
Meanwhile, make the ice cream. Put the cream, sugar, lemon zest and vanilla in a saucepan over a low heat. Bring to a gentle simmer, stirring until the sugar dissolves, roughly 6–8 minutes. Remove the pan from the heat and leave to cool completely (this will take at least an hour). Pass the mixture through a sieve into a bowl to strain out the lemon zest. Stir through the buttermilk.
Using a masher, gently squash the strawberries into a rough purée. Stir three-quarters of the purée into the ice-cream mixture, setting the remaining quarter aside for later. The mixture will turn a pale pink.
Churn in an ice-cream machine following the manufacturer’s instructions. Five minutes before the ice cream has a soft set, remove the lid and add the reserved strawberries. Replace the lid and allow them to mix in completely. Spoon the soft ice cream into an airtight, freezerproof container. Cover and put in the freezer for at least 4 hours, or preferably overnight, until firm.
Remove from the freezer and allow the ice cream to soften for 5–10 minutes before scooping.
For more delicious recipes check out our book, Jude's Ice Cream & Desserts.
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