1.Combine milk and cream in a saucepan. Bring the mixture to simmering point over low heat.
2.Whisk egg yolks and sugar together for 3-4 minutes, until light and creamy.
3.Gradually whisk in hot milk mixture into yolk mixture until well combined.
4.Return the mixture into a clean saucepan and cook, stirring constantly with a wooden spoon, over low heat until mixture thickens and coats the back of the spoon.
5.Transfer mixture to a bowl. Allow to cool before placing in the fridge to chill for several hours.
6.To make strawberry mixture process strawberries in a food processor until smooth. Press mixture though a fine sieve; discard seeds.
7.Place strawberry puree and extra sugar in a saucepan and stir over a low heat until the sugar has dissolved. Increase heat and boil, stirring occasionally, for about 8 minutes or until the mixture reduced to 1 cup. Transfer to a heatproof bowl or jug; chill for several hours.
8.Combine the custard mixture and strawberry mixture in a jug.
9.Churn ice-cream as directed in the instruction booklet.
10.Transfer mixture to an airtight container and freeze until firm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (299g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 423 (64%)|
|Amt Per Serving||% DV|
|Total Fat 47g||63 %|
|Saturated Fat 21.5g||108 %|
|Monounsaturated Fat 18g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 1408.8mg||433 %|
|Sodium 76.3mg||3 %|
|Potassium 326.2mg||9 %|
|Total Carbohydrate 43.5g||13 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 41.5g|
|Protein 19.3g||28 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 663
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