3 egg yolks (beaten)
1/2 pint (250ml) milk
1/2 pint (250ml) double/heavy cream
4 oz (100g) sugar
2 cups of strawberries
1 teaspoon of vanilla essence
Take the strawberries and mash them in with half the sugar (ie. 2oz or 50g) in a bowl. Place in the refrigerator whilst making the rest of the recipe.
In a separate saucepan, mix the egg yolks with the milk, salt and the remaining sugar. Place over a medium heat just to boiling point (stirring all the time). DO NOT LET IT BOIL.
Transfer the mixture into a chilled bowl to cool. When cool place in the refrigerator for up to 3 hours, remembering to stir the mixture from time to time. When cool, stir into the mixture the cream and vanilla essence and then blend in the strawberry/sugar mixture.
Transfer the complete mixture into an ice cream maker and follow the manufacturer’s instructions.