Ice cream by MONIQUE McQUAID, Donnybrook Fair
I love this ice cream because of its simplicity.
It will keep for a week in the freezer and can be made without a machine, though you’ll need to whisk it every hour or so to break down the ice crystals that form in the freezing process. For some extra oomph when serving, marinate some sliced strawberries in 100ml prosecco and 1 tbsp caster sugar, spoon into a pretty glass and place a scoop of ice cream on top. Alternatively, make a sundae by layering scoops of ice cream with fresh summer berries and raspberry coulis. Finish with lightly whipped cream and chopped pistachios — a real showstopper.
Strawberry ice cream
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Serves 4
225g fresh strawberries
150g caster sugar
100ml cream
Hull the strawberries and rinse under cold water. Put them into a food processor with the sugar and purée, then stir in 150ml water. Whip the cream lightly in a separate bowl and stir into the strawberry mix. Refrigerate for 1 hour, then freeze in an ice-cream machine.
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If you don’t have a machine, pour the mixture into a plastic bowl and put in the freezer. Stir every hour or so, for 3-4 hours.