500 grams strawberries, hulled and chopped
175 grams caster sugar, (plus 2 tablespoons)
500 ml full fat milk
500 ml double cream
1 vanilla pod
10 large egg yolks
Juice of half a lemon
Sprinkle the two tablespoons of sugar over the chopped strawberries and leave them in a bowl to bring out the colour and flavour.
Cut the vanilla pod lengthways with a pair of scissors and heat it with the milk and cream in a heavy saucepan on a low heat. Take the pan off the heat just before the mixture boils.
Separate out the egg yolks and whisk them up with the rest of the sugar. Having removed the vanilla pod whisk the warm milk/cream in with the sugar and egg yolks. When it’s thickened put it aside to cool. Put the strawberries in a blender and mix till fine, then add to the other ingredients with the lemon juice.
I put it in a plastic bowl in the freezer, whisking it every hour till it’s nearly set (three times). If you’ve got a fancy piece of kit like and ice-cream maker I’m sure it’ll do all that for you!
The main downside of this is that you now have ten egg whites, which are great if you want to make meringues. I made blackcurrant sorbet with them and ended up with egg white left over. Mrs Beaton recommends egg-white for sealing the wax paper on your jam jars (from the days before screw top lids!). So that might be useful for the previous recipe for gooseberry jam.