More often than not, ice cream recipes require the mixture to be churned, which requires a special tool.
However, chef Jamie Oliver’s recipe is a “no-churn” one, meaning it can be made by everyone without specialised equipment.
This recipe also calls for strawberries but the fruit can be switched to raspberries, cherries, mulberries, apricots or peaches.
Jamie also said blueberries or blackberries would also be delicious, so it is super versatile.
This recipe serves 12 people and is less than 75p per serving, super affordable for the summer months.
Ingredients:
600g strawberries, plus extra for serving
100g caster sugar
600ml double cream
One teaspoon of vanilla paste
One 397g tin of condensed milk
50g meringue nests
Method:
Hull the strawberries before halving them and placing them in a saucepan on medium-low heat with the caster sugar and two tablespoons of water.
Cook for 10 to 15 minutes until the strawberries have reduced to a syrup. Next, strain and mush the mixture through a sieve, then leave to cool completely.
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For the ice cream, place the cream in a large bowl with the vanilla and whisk until soft peaks form before stirring through the condensed milk.
Crush over most of the meringue nests and fold these through the mixture.
Pour this mixture into a freezer-proof container, and one which will fit into your freezer, making sure it touches all of the corners.
Drizzle over most of the strawberry syrup and gently ripple through using a spoon or knife, leaving small pools of the syrup.
Freeze for around four hours, checking if it is set after this time. If not demolished all in one go, the ice cream will keep in the freezer for up to three months.
When you wish to consume the ice cream, move it to the fridge 30 minutes before you want to eat so it can be scooped easily.
Scoop into bowls or onto cones and top with the remaining strawberries, crushed meringue and a drizzle of strawberry syrup.
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