We’re getting late in the strawberry season, so they’re both cheaper and have great flavour. This is an easy ice cream by Diana Henry with a texture similar to sorbet. Great on its own but we also loved this with some rich chocolate truffle ice cream laced with rum.
Strawberry & Buttermilk Ice Cream – makes 1 litre
- 500g strawberries
- 175g caster sugar
- 1 vanilla pod, split lengthways
- 375ml buttermilk
- 115g sour cream
- pinch of sea salt flakes
Remove the green tops from the strawberries, then slice and put into a bowl with half the sugar and the seeds from the vanilla pod. Leave to sit for half an hour.
Pour the fruit and all its juice into a food processor with the remaining sugar and whizz to a purée. Push the purée through a nylon sieve to remove the strawberry seeds. Mix with buttermilk, sour cream & salt.
If you have an ice cream machine you can churn in that or alternatively transfer to a shallow container and put straight into the freezer. You will need to churn it manually by putting back into the food processor after an hour, then twice more at 2 hour intervals. The ice cream must be covered with a lid or cling film in between churning and when you store it.
Remove the ice cream from the freezer about 10 minutes before serving to allow soften a bit.
(Original recipe from How to Eat a Peach by Diana Henry, Mitchell Beazley, 2018.)
Jono & Jules do food & wine 
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