Summer is peeping around the corner and the days are now at their longest, Wimbledon will be coming up soon along with strawberries and cream ... so my recipe for a simple, Strawberries and Cream ice cream you can make at home with no special equipment seems timely.

The temperature in my kitchen is rising on a daily basis but we have the lovely long evenings to cool off and relax, a splash along the beach on the way home or just sitting outside with a BBQ ticking over as the sun goes down.

Dorset's a pretty good place to live all things considered.

At the café we put extra tables outside and wedge the door open to make the most of the weather too. Enjoy the long days and the peace holidays will be here before you know it!

Strawberry Ice Cream

Prepare: 5 minutes

Cook: 10 minutes 

Serves: 6 scoops

  • 10 chopped Strawberries
  • 300ml Double cream
  • 4 egg yolks
  • 50g Caster sugar

Ice cream is so easy if you follow this simple rule ... double cream only. That way it sets perfectly, no mixing or machines required. It’s really rich but tastes amazing.

Place the double cream, egg yolks and sugar in a pan. Heat, gently, stirring until it just starts to bubble around the sides of the pan.

Take off the heat, add the strawberries, mix and pour into a shallow plastic or metal tray.

Allow to cool down first, then place in the freezer till frozen. Once frozen remove from the freezer and, using an ice cream scoop, scoop it up use it straight away or press into a 500ml plastic tub to store.

Lots of other flavours work too, instead of strawberries try chocolate (50g dark cooking chocolate will mix with the cream perfectly when warm) or coffee (2tsp of coffee powder mixed into the warm cream) or lemon (just add juice of two lemons) as unusual but delicious flavours.