Keeping a tub of ice cream at home during the summer is a must for any sudden sweet treat cravings or to serve alongside other desserts.
That’s why Jamie Oliver’s recipe for the classic strawberry ripple ice cream comes in handy as it doesn’t need churning and includes a surprising addition.
Adding crushed meringues to his version of the popular summer dessert, the chef marries great texture with traditional flavour.
Instead of strawberries, this recipe – which serves 12 and was shared on the restaurateur’s website – allows for a variety of easy swaps.
According to Jamie, “raspberries, cherries, mulberries, apricots, peaches, blueberries or blackberries would all be delicious”.
Instructions
Remove the stems from the strawberries, then cut them in half and place them in a saucepan over medium-low heat with the caster sugar and two tablespoons of water. Cook for 10 to 15 minutes until the strawberries break down into a syrup. Strain and press them through a sieve, then allow the mixture to cool completely (don’t discard the strawberry pulp – it’s delicious on porridge or yogurt).
In a large bowl, combine the cream with the vanilla extract (if using a vanilla pod, scrape out the seeds) and whisk until soft peaks form. Stir in the condensed milk, then crush most of the meringue and gently fold it into the mixture.
Transfer the cream mixture into a freezer-safe container, ensuring it fills the corners. Drizzle most of the strawberry syrup over the top and gently swirl it in, leaving pockets of strawberry syrup. Freeze for at least 4 hours, or until firm (it will keep in the freezer for up to three months).
Move the ice cream from the freezer to the fridge 30 minutes before serving to achieve a semi-frozen, scoopable consistency.
Scoop the ice cream into bowls or onto cones and top with the remaining strawberries, crushed meringue, and a drizzle of strawberry syrup to serve.
