Strawberry Ice Cream
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: Serves 8
A simple ice cream making the most of summer's bounty of fresh fruit. Strawberries are blitzed with ripe banana and a drizzle of honey before being stirred into a smooth custard. Because there's no refined sugar, this ice cream is a little icier than the classic so take out the freezer to soften for around 10 minutes before serving.
  • 300ml whole milk
  • 300ml double cream
  • 1 vanilla pod, seeds scraped
  • 5 large egg yolks
  • 500g strawberries
  • 1 ripe banana
  • 4 tbsp honey
  1. In a medium saucepan, combine the milk, cream and vanilla pod and seeds. Warm over a gentle heat until the mixture begins to simmer then remove and allow to steep for 15 minutes. Remove the vanilla pod.
  2. In a medium bowl, whisk the egg yolks. Gently warm the milk mixture again then whisk into the egg yolks. Return the whole mixture to your saucepan and cook over a gentle heat, stirring regularly, until you have a thick, smooth custard, about 10 minutes. Leave to cool at room temperature.
  3. Blitz the strawberries, banana and honey in a blender, then stir into the cooled custard. Refrigerate for a minimum of 2 hours.
  4. Churn the mixture in an ice cream machine the transfer to a freezeable contain. Remove from the freezer 10 minutes before serving to allow to soften.
Recipe by thelittleloaf at