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Strawberry buttermilk ice cream
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Makes: 1 litre
For the ice cream
425ml double cream
100g caster sugar
3 tbsp honey
1 tsp vanilla bean paste
284ml tub buttermilk
For the strawberry ripple
75g caster sugar
½ lemon, juice
1. To make the ice cream, pour the cream into a saucepan and stir in the sugar, honey and vanilla bean paste. Heat gently for a few minutes, stirring often, until the sugar has dissolved and the honey is completely mixed in. Remove from the heat and allow to cool completely.
2. Next, make the strawberry sauce. Cut each hulled strawberry into quarters and place into a saucepan along with the caster sugar and lemon juice. Bring to a simmer and cook for 10-12 minutes until the strawberries have broken down and are surrounded by a rich, red syrup. Push the strawberry mixture through a sieve into a measuring jug, discarding the pulp and seeds. Cool, then chill the sauce completely.
3. Add the buttermilk to the chilled cream mixture and freeze according to your ice cream maker’s instructions (if you don’t have an ice cream machine, see my tip below).
4. Layer the churned ice cream and almost all the strawberry sauce into a 1-litre tub, drizzling the top with the remaining sauce. Using a round-ended knife, gently swirl the sauce through the ice cream, then freeze until firm. Remove from the freezer 10 minutes before serving.
Martha’s tip If you don’t have an ice cream maker, freeze the cream mixture in a freezerproof container for about 3 hours, beating well every 30 minutes or so until creamy, thickened and starting to freeze. Beat again, then continue from step 4 above.
Typical values per serving:
This recipe was first published in July 2020.