Preparation

1. Add strawberries and sugar to a small saucepan & cook on low heat until the berries soften and the juice is syrupy. Once sugar is dissolved, add to a food processor / blender and process until smooth.
2. Inn a bowl whisk together the strawberry puree with the other ingredients
3. Pour the mixture into the 3 pre-freeze containers – filling to the max line. Freeze overnight on a level surface in the freezer until solid.
4. Remove from the freezer at least 5 minutes before attempting to churn. If you do not achieve the desired consistency with 1 churn, repeat.
5. 2 large egg yolks (room temp)
6. 200ml full fat milk
7. 200ml full fat cream
8. 60g Caster Sugar
9. 1 pinch salt
10. 1 tsp vanilla extract
11. 1tbsp Custard Powder
12. In a saucepan heat milk and cream until steaming (not boiling). In a bowl whisk egg yolks, sugar and salt. Slowly pour the warm mixture into the yolks while whisking. Return everything to the saucepan and cook on a low heat, stirring, until the mixture thickens slightly.
13. Remove from the heat and stir in vanilla. Whisk in custard powder.
14. Strain the mixture into a jog and cool in the fridge until cold – stirring occasionally to prevent a skin from forming on the top.
15. Pour the mixture into the 3 pre-freeze containers – filling to the max line. Freeze overnight on a level surface in the freezer until solid.
16. Remove from the freezer at least 5 minutes before attempting to churn. If you do not achieve the desired consistency with 1 churn, repeat.