Vanilla and strawberry ice cream

[Serves 6]

You will need

1L cream
2 cups milk
1 tsp vanilla extract
8 jumbo egg yolks
1½ cups caster sugar
1 cup strawberry purée, made by blitzing 300g strawberries (You could substitute with any other seasonal berries)

1 Place the cream, milk and vanilla extract in a pot and heat over a low heat. Remove from heat once it’s warm – don’t allow it to boil. Place the eggs and caster sugar in a bowl and whisk together until light and creamy.
2 Gently pour the warm milk mixture into the eggs, whisking constantly.
3 Return the mixture to the pan and reheat gently over a low heat, stirring until it thickens and coats the back of a wooden spoon so that it leaves a line when you run your finger through it.
4 Remove from heat and allow to cool.  Pour into a container and freeze for 2 hours, whisking it after every hour.
5 Stir strawberry purée through the mixture with a spatula. Return to freezer until set.