Strawberries with vanilla oil & mint ice cream

Strawberries with vanilla oil & mint ice cream

By
From
Basque
Serves
4
Photographer
Laura Edwards

When my recipe tester, Lizzie, and I were testing this recipe, we picked the mint from her mum’s garden and I have to say that it’s some of the best mint I have ever had. It’s completely different to the mint we have in Spain, which is much more fragrant. My dad used to bring some home and put it in the kitchen; we could smell it throughout the whole house.

The combination of the subtle mint ice cream and sweet strawberries is just wonderful. I could have a whole pot of this to myself.

Ingredients

Quantity Ingredient
200ml very light olive oil
1 vanilla pod
500ml ripe strawberries

For the ice cream

Quantity Ingredient
600ml full-fat milk
large bunch mint, leaves bruised
250g caster sugar
6 free-range egg yolks
500ml double cream

Method

  1. To make the ice cream, heat the milk in a pan until almost boiling. Add the bruised mint and set aside to infuse for at least 1 hour, but 2–3 hours is better. Beat the sugar and egg yolks together in a bowl until light and fluffy.
  2. Heat the milk through again, then strain over the egg mixture, stirring until smooth.
  3. Pour back into a clean pan, put over a medium-low heat and cook, stirring constantly, until you have a thick, smooth custard. Pour into a bowl and, when cold, stir in the cream. Pour into an ice-cream maker and churn until set, then scoop into a container and freeze until ready to serve.
  4. Pour the oil into a small pan, halve the vanilla pod and scrape the seeds into the pan, then chop the pod into pieces and add to the pan. Heat very gently for 10–15 minutes, then pour into a sterilised jar and allow to cool and infuse overnight
  5. When ready to serve, slice the strawberries, drizzle with the vanilla oil and serve with the mint ice cream.

Tip:

  • If you don’t have an ice-cream maker, pour the mixture into a deep plastic container and freeze for 2 hours, then beat with an electric hand whisk to break up the crystals and freeze for a further hour. Repeat twice, then freeze until solid.
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