Origin of dish:
No rating at the moment! Be the first to
Type of cooking:
Preparation time: 30 minutes
Cooking time: 5 minutes
Ingredients (for 8 people) :Method: Whisk the egg yolks with the sugar and cornflour until thick and pale. Pour the milk into a medium saucepan and bring just to the boil.
Gradually whisk into the egg yolk mixture until smooth then return to the pan. Cook over a low heat, stirring until the custard thickens and just coats the back of the wooden spoon. Be careful not to overheat or the custard will curdle.
Stir in the vanilla essence then sprinkle the surface of the custard with a little sugar or a piece of crumpled and dampened greaseproof paper to stop a skin forming; then leave to cool.
Puree the strawberries in a food processor or liquidizer, in batches if needed, until smooth. Press through a sieve into a bowl, discarding the seeds.
Whip the cream until it resembles thick batter then mix with the custard. Fold in the strawberry puree.
Pour into a freezer proof container and freeze for 6-7 hours until firm enough to scoop, beating two or three times with a fork to break up the ice crystals.
For the cones; break the white chocolate into pieces and melt in a small bowl set over a saucepan of gently simmering water.
Put the nuts on a small plate. Dip the tips of four of the cones into the melted chocolate then the nuts and leave to set. Stand upright in a glass bowl to set.
Melt the dark chocolate in the same way then dip in the nuts and leave to set. When ready to serve, allow the ice cream to soften at room temperature and scoop into the cones.
N.B. If you have an electric ice cream machine, there is no need to whip the cream first. Just mix with the cooled custard and strawberry puree and pour straight into the pre-cooled machine. Churn for about 30-40 minutes until firm enough to scoop, or transfer to a plastic container and freeze until required.