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Essential Strawberries400g
400gItem price
£2.70Price per unit
£6.75/kg0 added
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Quantity of Essential Strawberries in trolley 0
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On a hot summer's day, nothing beats a bowl of refreshing strawberries. Even better if they're in the form of ice cream, too. This easy, no-churn recipe is made with a dash of rose water for a delicate flavour.
Makes 1kg
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Set aside 100g strawberries to decorate. Hull the rest, roughly chop and put in a blender with the lemon juice, rose water (start with ¼ tsp and add more to taste), honey and a pinch of salt. Blend until completely smooth. Set aside.
Place the condensed milk and double cream in a mixing bowl and whisk with electric beaters for 3-4 minutes, until thick and holding its shape. Stir in the strawberry purée until combined and tip into a freezerproof container (about 1 litre in volume, or use two smaller containers).
Cover the surface of the ice cream with a sheet of clingfilm and freeze for at least 6 hours, ideally overnight. Take out of the fridge 15 minutes before serving, slice the reserved strawberries, then scoop into bowls and decorate with the fruit and a scattering of rose petals.
To create a ripple in this ice cream, gently warm 3-4 tbsp strawberry jam (to loosen it), then swirl through the mixture just before pouring into the freezerproof container.
Typical values per item when made using specific products in recipe
Energy | 1,613kJ/ 387kcals |
---|---|
Fat | 25g |
Saturated Fat | 15g |
Carbohydrates | 35g |
Sugars | 34g |
Fibre | 2.9g |
Protein | 4.6g |
Salt | 0.3g |
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