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No custard, no heat, this is an easy ice cream. It also has a lovely sherbet-like texture. This strawberry and buttermilk ice cream is easy to make and a guaranteed crowd-pleaser.
Ingredients
Metric Cups Imperial Makes 1 litre (1¾ pints)
- 500 g strawberries
- 175 g caster sugar
- 1 vanilla pod, split lengthways
- 375 ml buttermilk
- 115 g sour cream
- 1 pinch sea salt flakes
- 17.6 oz strawberries
- 6.2 oz caster sugar
- 1 vanilla pod, split lengthways
- 13.2 fl oz buttermilk
- 4.1 oz sour cream
- 1 pinch sea salt flakes
- 17.6 oz strawberries
- 6.2 oz caster sugar
- 1 vanilla pod, split lengthways
- 1.6 cups buttermilk
- 4.1 oz sour cream
- 1 pinch sea salt flakes
Details
- Cuisine: British
- Recipe Type: Ice cream
- Difficulty: Medium
- Preparation Time: 60 mins
- Cooking Time: 0 mins
- Serves: 6
Step-by-step
- Hull and slice the strawberries. Put them into a bowl with half the sugar and the seeds from the vanilla pod (scrape out the seeds using the tip of a knife).
- Leave this to sit for about 30 minutes. The strawberries will become soft and exude some juice.
- Transfer the fruit with all the juice and the rest of the sugar to a food processor and whizz to a purée.
- Push the purée through a nylon sieve to get rid of the seeds. Mix with the buttermilk, sour cream and salt.
- Churn in an ice cream machine, or transfer to a shallow container and put in the freezer.
- If you’re using the manual method, take the ice cream out and churn it – either using electric beaters or by putting the mixture in a food processor – 3 times during the freezing process. Do this first after about 1 hour, when the mixture is setting round the edges, then at 2-hour intervals. Cover with a lid, or with cling film or greaseproof paper, between each churning, and when you store it. Freeze for around 8 hours or until completely firm.
- Take the ice cream out of the freezer about 10 minutes before you want to serve it, to allow it to soften slightly.
by Diana Henry
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