Now I know at this time of year in the UK everyone is probably thinking Strawberries and Cream. The UK has a tradition to serve strawberries and cream at Wimbledon. It dates back to 1877 when the championship began. The dessert would be served to hungry spectators.
Strawberries are always in season when this tennis tournament is on. So back when it began it was considered to be very ‘en vogue’ to serve strawberries and cream at this event. This year Wimbledon has taken it a step further. With the growth of veganism and flexitarianism in the past 12 months, Wimbledon decided to cater for this market too. They were serving strawberries and cream with a vegan cream.
Hmm, I wonder if they will ever serve my Strawberries and Custard Ice Cream. Although, I love strawberries the traditional way I also enjoy trying new ways too. So if you’re like me and love strawberries with cream, but often crave it a bit differently, then this could be the recipe for you.
Makes 500 ml tub
- Sharp knife
- Chopping board
- Nutribullet or blender
- Tupperware box or box with a lid x 2
- Strawberries 10 – 12 large
- Water x 50 ml
- Custard x 1 recipe
- Start making the custard recipe.
- Leave the custard to cool.
- Hull the strawberries.
- To hull a strawberry, insert a small knife into the top of a strawberry near the green leaves.
- Using the knife, cut around the outside and back to the start.
- Pull on the green leaves which will take out that part of the strawberry and the stem inside.
- Repeat the process until all the strawberries are hulled.
- Put the strawberries into the saucepan and add the water.
- Place the pan on a high heat and bring to the boil.
- Leave to simmer for about 5 minutes or until the strawberries start to soften.
- When they are soft, remove from the heat and leave to cool.
- Once the strawberries are cool, put them into the blender.
- Blend until they are smooth.
- Pour the blended strawberry puree in one of the boxes and store in the freezer for a couple of hours.
- When the custard has cooled completely, pour this into the other box and put into the freezer.
- After 2 hours, remove the boxes from the freezer and put the contents of one box back into the blender and blend for a further few minutes, then pour back in the box.
- Now put the contents of the other box back into the blender and blend for a further few minutes, then pour back in the box.
- Pour the liquid back into the boxes and put back into the freezer.
- Repeat this process one or two more times.
- After the final session of blending, pour the frozen puree into the custard box and mix together and put the one box into the freezer.
- Then leave for at least six hours or preferably overnight.
- Remove from the freezer an hour before serving.
- Now scoop the ice cream from the box, serve in a bowl or a cone and then serve and enjoy.
Strawberries and Custard Ice Cream was a hit in this house. The first person to taste it was my son Ted who I have to admit is a fussy eater. So if it passes his consumer test then it must be good. As I mentioned earlier I thought this could make a nice change from the usual strawberries and cream. One day, maybe, they will be serving it at Wimbledon. It will freeze for up to six weeks but that’s if it lasts that long in the freezer. However you decide to enjoy this dessert, as always, please enjoy.