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Strawberries with vanilla oil and mint ice cream

Serves: 4

Cooking time: Prep 3 hours Cook 20 mins

Difficulty: Easy

Difficulty

For the strawberries:

  • 200 ml very light olive oil
  • 1 vanilla pod
  • 500 g ripe strawberries
For the ice cream:
  • 600 ml whole milk
  • Large bunch of mint, leaves bruised
  • 250g caster sugar
  • 6 free-range egg yolks
  • 500 ml double cream

The combination of subtle mint ice cream and sweet strawberries is just wonderful in this summer recipe by Jose Pizarro. Try to resist polishing off the whole pot by yourself.

1. To make the ice cream, heat the milk in a pan until almost boiling. Add the bruised mint and set aside to infuse for at least 1 hour, but 2–3 hours is better. Beat the sugar and egg yolks together in a bowl until light and fluffy.

2. Heat the milk through again, then strain over the egg mixture, stirring until smooth.

3. Pour back into a clean pan, put over a medium-low heat and cook, stirring constantly, until you have a thick, smooth custard. Pour into a bowl and, when cold, stir in the cream. Pour into an ice-cream maker and churn until set, then scoop into a container and freeze until ready to serve.

4. If you don’t have an ice-cream maker, pour the mixture into a deep plastic container and freeze for 2 hours, then beat with an electric hand whisk to break up the crystals.

5. Pour the oil into a small pan, halve the vanilla pod and scrape the seeds into the pan, then chop the pod into pieces and add to the pan. Heat very gently for 10–15 minutes, then pour into a sterilised jar and allow to cool and infuse overnight.

6. When ready to serve, slice the strawberries, drizzle with the vanilla oil and serve with the mint ice cream.

Ingredients

For the strawberries:

  • 200 ml very light olive oil
  • 1 vanilla pod
  • 500 g ripe strawberries
For the ice cream:
  • 600 ml whole milk
  • Large bunch of mint, leaves bruised
  • 250g caster sugar
  • 6 free-range egg yolks
  • 500 ml double cream

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