STRAWBERRY ICE-CREAM

This classic ice cream recipe makes the most of the season’s wonderfully ripe, perfumed strawberries. The clotted cream gives it a deliciously rich, velvety texture.

Place 400g hulled strawberries in a food processor, add a teaspoon of lemon juice and whiz until almost smooth. Place 300ml milk, 300ml double cream and two 200g pots of clotted cream in a saucepan and very gently heat, taking care not to boil. 

Beat 5 egg yolks and 150g caster sugar together in a large bowl until the sugar has dissolved.  Pour the hot cream mixture over the egg mixture and combine well. Rinse the pan out, set a sieve over the top and strain the cream mixture back into the pan. Heat very gently, stirring all the time until the mixture thickens. It should just coat the back of a spoon.

Pour into a large freezer-proof container, cool and then chill before popping in the freezer. Freeze for 5 hours, beating every hour to give a lovely smooth consistency.