g strawberries
g caster sugar plus 1 dessertspoon
ml double cream
ml full fat milk
dessertspoons black leaf tea
free range egg yolks
Pinch salt
Hull and roughly chop the strawberries. Sprinkle with a dessert-
spoon of sugar and leave to macerate.
Heat the cream and milk with the tea leaves to just below boiling
point. Turn off the heat and leave to infuse for 10 minutes.
Mix the egg yolks with the rest of the caster sugar. Strain the
infused cream onto the yolks and mix well. Return to a clean pan
and heat gently, stirring, until the custard has thickened slightly.
Mash the macerated strawberries with a fork to form a rough
puree. Strain the thickened custard onto the strawberries and stir
well. Leave to cool and then freeze in a shallow container. After a
few hours, when it is semi-frozen, beat the ice cream in a food
processor to break up any ice crys-
tals and return to the freezer until
completely frozen.
Delicious served with brandy snaps,
tuiles or shortbread
Recipe kindly supplied by BHWT Patron
Harbour & Jones