This is truly summer’s last hurrah. Strawberry season is over and the dredges of the last crop are in the stores. Like most people, my favourite way of eating strawberries (and indeed most fruit) is fresh and simple. Just as they are. But we’re no longer dealing with the most gorgeous, sweet red fruits of midsummer. The strawberries out there now are sub-standard and frankly they need a little dressing up.
Strawberries and cream ice cream is my favourite way of both using up the last of the strawberries and also beating the heat of an ‘Indian’ summer. And my ‘easy as a dream’ method means there are only four ingredients, you don’t need to slave over a hot stove making a custard (always a plus when it’s hot out) and you don’t even need an ice cream maker. Really, there’s no excuse not to try this, especially if you have kids. They’ll relish the chance to cling to that ‘summer holidays’ feeling for just a bit longer…
- 500 ml (1 pint or 2 cups) double/whipping cream
- 1 400g (14 oz) can sweetened condensed milk
- 1 Tbsp vanilla extract
- Several handfuls (about 2 cups) of fresh strawberries, rinsed, hulled and chopped
- Using a hand or electric whisk, whip the first 3 ingredients together until soft peaks consistency (a couple of minutes)
- Add the berries and stir gently.
- Pour into tupperware container and freeze overnight, stirring hourly for the first few hours (or use ice cream machine if you have one)