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!!!