Ingredients:
* 450g (1lb) strawberries, washed, hulled and chopped
* 3tbsp balsamic vinegar
* 300ml (10fl oz) double cream
* 1 x 218g tin condensed milk
* 200ml (7fl oz) ready-made custard
METHOD:
Line a 900g (2lb) loaf tin with clingfilm. Place the strawberries in a bowl with the vinegar. Stir and leave to marinate for about 30 minutes. Whizz the strawberries in a food processor until smooth. Pour the double cream into a bowl and whisk until it forms soft peaks. Stir in the condensed milk, custard and strawberry purée. Pour the mixture into the lined tin and freeze for up to 6 hours. Remove from the freezer 10 minutes before serving.
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