Ok, i know its not summer, Wimbledon or Ascot, and i admit, Spanish Strawberries are no way as good as ours (bias? me?) but…i just had to try my hand at home made Strawberry Ice Cream…and i wasn’t disappointed. My only complaint? Next time i’ll have to make some shortbread biscuits to crumble into it 😉
So dessert was definitely the highlight of the day, time consuming, but well worth it…as for the Moroccan Beef? It was ok, but i couldn’t find the Moroccan Spices (Ras El Hanout?) the recipe called for so i used Harissa Paste. Not sure that was an appropriate substitute, but when you’re standing in Waitrose with a trolley full of all the other ingredients what can you do? 😦
Its basically a stew with beef, onions and chick peas, flavoured with the Harissa. Not exactly exciting stuff, but, you win some, you lose some en all that lol. It won’t be featuring at Chez Thompson again any time soon thats for sure (unless i stumble across Ras El Hanout on a future shopping trip lol).
Fresh Strawberry Ice Cream
- 600g fresh Strawberries sliced
- 4 tbsp fresh lemon juice
- 330g granulated sugar
- 330ml whole milk
- 600ml double cream
- 1.5 tsp Vanilla extract
- In a bowl combine the strawberries with the lemon juice and 110g of the sugar. Stir gently and leave to stand for 2 hours. Strain, reserving the juice and mash half of the fruit.
- Pour the milk and remaining sugar into a saucepan and heat gently, stirring, until the sugar has dissolved. Stir in the cream, strawberry juice, mashed strawberries and vanilla. Cover and chill if time allows.
- Put in an ice cream machine and 5 minutes before mixing is complete add the reserved strawberry slices. Transfer to an airtight container and freeze.
I think we’re seriously gunna need to go on a diet soon lol