Adapted from Delicious Ice Cream, Parragon BooksIngredients:
150ml water
200g caster sugar
450g punnet strawberries
300ml pure thick cream
Method:
1. Dissolve sugar in water, then heat until boiling, stirring at all time. Allow it to simmer for about 5 mins, stirring occasionally. Watch it carefully, it should become syrupy but not change colour. Remove pot from heat & allow syrup to cool completely.
2. Once syrup has cooled, stir in the cream.
3. Puree the strawberries in blender, then mix together with syrup & cream mixture and refrigerate until cold - at least one hour.
4. If using an ice-cream machine, place the frozen bowl on the machine and turn it on. Then pour the cooled mixture into the machine. Churn it accordingly to the manufacturer's instructions. (20 to 25 mins).
5. If making it without machine, pour the chilled mixture into a freeze-proof container and freeze for an hour. Remove from the freezer, beat the mixture with a fork or whisk for 5 mins. Return it to the freezer for another hour. Repeat the beating with fork one more time, then allow it to freeze until firm.
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