Easy strawberry ice cream.
600g strawberries (plus 50g extra for chunks if you want them)
600ml double cream
(the proportions are equal measures of fruit to cream and 1/3 the weight in sugar so adapt it to suit the amount of strawberries you have)
- Sieve (or use a food processer or blender) the strawberries.
- Mix the strawberry puree, cream and sugar together.
- Put in your ice cream maker and follow the machine’s instructions
- If you don’t have an ice cream maker put it in a shallow plastic container in the coldest section of your freezer. After a couple of hours, remove it and wizz with a hand held electric whisk. Leave for two hours again and repeat.
- If you want strawberry chunks in your ice cream roughly chop the extra 50g and add when the ice cream is nearly set.
Easy strawberry jam.
Great strawberry jam is surprisingly quick and easy to make especially if growing your own has left you with a glut, or you spot some overripe fruit going cheap at the market – it’s the flavour of summer all year round. All you need are good berries, and a little patience. And, of course, a good scone recipe.
…Don’t forget the cream..
Makes 4 x 200ml jars
2kg small ripe strawberries
1.7kg jam sugar
Juice of 2 lemons
- Hull the strawberries and discard any rotten ones. Set aside about 10 of the smallest berries, and then mash the rest up into a rough pulp. Put into a wide, thick-bottomed pan, add the sugar and the lemon juice, and bring to the boil. Add the remaining strawberries to the pan, and put a saucer in the freezer.
- Boil the jam for about 15 minutes, stirring regularly checking the setting point every minute or so during the last 5 minutes. To do this, take the cold saucer out of the freezer, put a little jam on it, and put it back in to cool for a minute. If it wrinkles when you push it with your finger, then it’s done. Strawberry jam is unlikely to set very solid though, so don’t expect the same results as you would with a marmalade.
- Take off the heat and skim off the pink scum. Pour into sterilised jars and cover with a disc of waxed paper, seal and store
900g castor sugar
1 vanilla pod
Crush the strawberries and sugar together until mashed to a pulp.
Chop the lemons up and add to the water. Split the vanilla pod and add to the water and lemons. Simmer the lemon mixture for 10 minutes and then add the strawberry mixture. Simmer for 20 minutes and then allow to stand for two hours.
Strain the mixture through a sieve and then through a coffee filter. Bottle in sterilised glass containers. Make up with fizzy water as you would bought cordial.