Priceless Paintings from W7

Clean 300g ripe Strawberries, add 60g sugar and juice from half a ripe lime. Run through the blender until smooth, then let sit.

Make a vanilla custard: Extract the seeds from one vanilla pod and heat together with 250ml double cream in a metal bowl over steam (a bain-marie). Whisk frequently and never allow to reach the boiling point. In a separate bowl, whisk four large fresh free range egg yolks with 50g sugar until foamy and thick. When the cream is near the boiling point, whisk the eggs into the cream.

Never let boil, and do not stop whisking for approximately ten minutes. You want the consistency of… well… custard, really. Once there, remove the bowl from the steamer, and put in a sink or larger bowl with cold water. You want to cool the custard down as quick as possible, still whisking, to suspend it in this state.

When you returned your custard to body temperature, mix in the strawberries, pour the mix into a suitable container with lid, and freeze. Return to the freezer and turn over once every 90 minutes, allowing for 4..6 hours for the whole process. I find -20 Celsius are required, my freezer’s default setting of -18 isn’t cold enough.

20 minutes before serving, move the ice cream into the fridge. Serve and enjoy.

Food and Drink Cook, Custard, Ice cream