Always check the labels of the products you use.
Method
- 1
Roast. Heat the oven to 200 °C. Toss the strawberries with the 60 g sugar in the roasting tin and roast for 20-25 min, until soft and sitting in a syrupy red juice. Cool slightly.
- 2
Base. Whisk the cornflour with 60 ml of the milk. Bring the rest of the milk, the cream, 70 g sugar and salt to a simmer, whisk in the slurry and cook for 3 min until lightly thickened.
- 3
Blend. Blend the strawberries and every bit of their juice with the hot milk base until smooth.
- 4
Chill. Pour into the bowl over iced water, stir until cool, then cover and chill for at least 4 h.
- 5
Churn. Stir in the lemon juice and churn for 20-25 min.
- 6
Freeze. Pack into the container and freeze for at least 3 h; soften in the fridge for 15 min before scooping.
Storage
Keep covered with baking paper pressed on the surface in the freezer for up to 2 weeks. Soften for 10-15 min in the fridge before scooping.
EU nutrition claims
- Low salt: 0.17 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 102 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
16.2 g per serving
32.4 % of the 50 g daily maximum · 64.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- medium heavy saucepan
- whisk
- silicone spatula
- fine sieve
- bowl set in iced water
- freezer container with lid
- roasting tin
- blender
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 177 kcal |
| Protein | 2.7 g |
| Carbohydrate | 26.1 g |
| of which sugars | 22.7 g |
| of which free sugars | 16.2 g |
| Fat | 7.5 g |
| of which saturates | 4.5 g |
| Fibre | 1.3 g |
| Salt | 0.17 g |
Protein per 100 kcal
1.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
