Strawberry Ice Cream
Strawberry Ice Cream
200g chopped strawberries
1 tablespoon Brandy or fruit liqueur
1 tablespoon liquid glucose
Juice ½ lemon
250g sugar
4 egg yolks
500ml double cream
Place the strawberries with the brandy, glucose, lemon juice and 50g of the sugar in a pan and simmer for 10 minutes. Cool.
Whisk the remaining sugar with the egg yolks in a heat proof bowl over a pan of simmering water. Whisk for 2 minutes then whisk with an electric whisk for another 3 minutes or until pale.
Whisk the cream to soft peaks.
Fold the egg yolk mixture into the cream and then fold in the strawberry mixture. Place in a plastic tub and freeze until set.
Lemon Biscuits
125g soft butter
50g castor sugar
Zest 1 lemon
100g plain flour
25g ground almonds
60g cornflour
Beat the butter and sugar until pale and fluffy.
Add the flour, cornflour, almonds and lemon zest and mix to a dough.
Wrap in cling and chill for 20 minutes.
Roll out on a lightly floured surface and cut out desired shapes.
Place on a tray lined with parchment paper and bake for 15 -20 minutes in a 160oc preheated oven until set and golden.
Cool on a wire rack.
Take a biscuit and top with a scoop of ice cream. Top with another biscuit and serve.
