Angela Hartnett's strawberry ice cream recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Angela Hartnett’ s strawberry ice cream recipe By Angela Hartnett - May 15, 2022 This recipe is a great way to use up a glut of strawberries and is so delicious. Jonathan Lovekin 500g ripe, sweet strawberries, hulled and quartered 100g caster sugar 300ml double cream Juice of 1 lemon, plus extra if needed Put the strawberries and half the sugar into a bowl, cover and leave the fruit to macerate for 4 hours. Put the macerated strawberries, along with the cream, lemon juice and remaining sugar, into a blender and blitz until smooth. Taste and add a touch more lemon juice, if needed. Churn the mixture in an ice-cream machine according to the manufacturer’s instructions until set. Transfer it to a freezerproof container and freeze until needed. If you don’t have an ice-cream machine, transfer the ice-cream mixture to a freezerproof container and freeze it for 2 hours, until just starting to set around the edges. Remove it from the freezer and churn it either by beating it with an electric whisk or whisking by hand. Place the ice cream back in the freezer, then repeat the process three more times (the whole process will take about 4 hours and you will need to do this every hour to remove any crystals), after which it should be perfectly smooth and you can just pop it back in the freezer and leave it until you’re ready to use. Take the ice cream out of the freezer to soften up for about 10 minutes before you want to serve it. Buy the book Our recipes are taken from The Weekend Cook by Angela Hartnett, to be published by Bloomsbury on 26 May, price £26. To order a copy for £22.10 with free UK delivery until 29 May, go to mailshop.co.uk/books or call 020 3176 2937. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved