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Strawberry Deuce Ice-Cream

Strawberry Deuce Ice-Cream


4 egg yolks

6oz caster sugar

1 teaspoon cornflour

1 pint of single cream or a mixture of milk and cream. I use ½ and ½.

1 punnet of ripe strawberries

juice of a lemon.


Whisk the egg yolks, cornflour and sugar until thick and creamy. Heat the cream in a saucepan until just hand hot, and pour onto the egg yolks and sugar, whisking all the time.  Return to the pan, or use a double saucepan, and cook over a very gentle heat, stirring constantly until the custard is thickened. Leave to cool.


Blitz the strawberries and lemon juice to a deuce! , and fold into the cooled custard. Taste to check there is enough sugar, chill, then churn in an icecream maker until thickened, or freeze in a tray in the freezer, thaw slightly, whisk hard, and return to the freezer until needed. Serve with fresh strawberries and Scottish shortbread; absolutely delicious. Go Murray!!!

Do you have a favourite recipe for homemade ice-cream?

What summer desserts do you enjoy making?

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