Ingredients
Equipment
Method
- Preheat the oven to 150C/300F
- Combine strawberries, 2 tbsp sugar, lemon juice, salt and corn syrup in a medium sized glass or ceramic baking dish
- Bake for 30-40 minutes stirring occasionally until the strawberries have darkened and juices have begun to thicken.
- Meanwhile mix together cornstarch and just enough of your cream to make a slurry and set aside.
- *If you're using the red currants, place them and the 150g of sugar into a pot and gently heat them so the currants burst and let their juices out. Once you've got a beautiful red syrup, strain the mixture to remove the seeds.
- Once the seeds are removed you can add the remaining cream (without the corn starch) and bring to a simmer over medium heat.
- Give your slurry a little whisk before adding it into the pot, increase the temperature a bit and bring it to a boil while continuing to stir and when it thickens you can remove it from the heat and set aside
- When the strawberries are finished cooking, blend the strawberries with a hand mixer to ensure a nice texture with no "icy" strawberry bits later.
- Mix together blended strawberries and cream mixture and place in the fridge to cool completely (several hours or overnight)
- Once everything has fully chilled place it in your ice cream machine and let it churn until you get the desired texture which will depend on your make and model.
- You can serve it immediately or put it in a freezer safe container and enjoy this taste of spring later into the season. It will firm up a bit more, but if you need let it sit on the counter 5 minutes before scooping.
Notes
*If you omit the red currants you can mix together remaining cream and sugar and gently heat. The goal here is just to avoid putting fresh currants and cream together to avoid any possible curdling.