Strawberry Ice Cream
Pate a Bombe
6 egg yolks
150g castor sugar
100ml water
Place the egg yolks in a mixer bowl and whisk until pale.
Place the sugar and water in a saucepan and cook until it reaches 120°c on a sugar thermometer or drop a little of the mixture (after it has been boiling for 4 minutes) into a saucer of cold water - if it forms a soft pliable ball it's ready.
Gently pour this mixture in a steady stream onto the whipped egg yolks. When all the hot sugar has been added whisk until the mixture is cooled.
Ice Cream
250g strawberries
500ml double cream
Blend the strawberries to a smooth puree.
Whip the cream to soft peaks.
Fold the strawberry mixture and cream into the pate a bombe until mixed well.
Pour into a plastic dish or if you want to make sliders, pour into a loaf tin lined with cling.
Freeze for at least 4 hours.
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