No-churn strawberry ripple vanilla
ice cream, come on! Okay, so here we've got some beautiful strawberries they're
really good right now. British strawberries, I am biased of course but they are uniquely
known for being utterly delicious. Why? Well because they get ripe quite slowly they develop
more flavour and more sweetness. So you know, you're going to find them more tasty generally
speaking than some of the hotter climates. What I've done is I've got 600 grams of beautiful
strawberries here, I've just hulled them, so just remove the little green top. And then what
I've done is give them a little wash. I've got 100 grams of white simple sugar. So I'm going to
put that into a pan and make a little bit of the caramel, so if you look in the pan here it will
pretty quickly start turning to caramel. Obviously when you're making things like caramel don't have
kids running around the place, it's really hot, don't put your finger in because it's way hotter
than boiling water right and it'll stick to you, right? So as delicious as it is, keep your
fingers away. One other little thing you could do if you're feeling fruity, I'm not going to do
it today because I want it to be a family-friendly affair, but a little swig of white wine or a swig
of Pimm's, Pimm's and strawberry at this time of year, Wimbledon is quite nice. So you can kind of
theme flavours a little bit and have some fun. So with the strawberries I just tend to cut them in
half. By the way you can use raspberry, you could use blackberry, mulberry, blueberry, cherries are
very good, apricot's amazing, peach is amazing. So this technique that I'm giving you, you can
use for many many recipes, so it's a very quick malleable flexible recipe. So... have a little
look. Good things are happening there, tigers. So you can see the pan getting hot. You
can see we've achieved that little bit of colour. Now we'll carefully go in
with the strawberries... like that. And we'll very quickly turn
that into a simple sauce. So the heat of the pan and the caramel has
created a lot of heat, so that's going to stew down the strawberries very quickly. So about
5 minutes on a high heat is really all you need. So this has had 5 minutes, it's stewed down
beautifully, gas off, and I'm just going to put it through a coarse sieve right? So not a fine sieve,
a coarse sieve. And you're gonna get just a really simple, really beautiful strawberry sauce. And the
flavours will be amazing. So I have a little tip for a secret slap of flavour, and if you want
to just put a teaspoon of balsamic vinegar in these strawberries when they're simmering
down. And I know it sounds weird but balsamic vinegar and that acidity and sweetness
work incredibly well to make the sauce even more delicious and bonkers. Once you've
pushed the strawberries through the sieve, scrape it all off on the bottom. You've got a
nice thick rich perfect expression of seasonal strawberries, so it couldn't be simpler.
Into a bowl add 600 grams of double cream. Nice, organic double cream is what I would
suggest, with a teaspoon of vanilla paste. Or you could use a vanilla pod if you wish, just a little
teaspoon. So we'll whisk that up and it's going to thicken, so we want very soft peaks which I'll
show you what it looks like. Now a lot of people when they're whisking get quite tired so you can
see my hands doing this movement at the moment, and when it naturally gets tired then I can change
the angle and start doing it with the wrist. I can feel it getting thicker now. So look that is soft
peaks right, it's doing that, beautiful. So into here we're going from gorgeous cream to condensed
milk haha, old school. So a tin of condensed milk it reminds me of my nan and it's got a natural
sweetness because we've concentrated it down, and that sweetness is what kind of helps this
no-churn ice cream not go too icy. So it's a lovely cheat and that condensed milk gives you
this outrageously kind of dynamic twist on dairy, I absolutely love it. So I'm going to
fold this up like that. Look at this! Fold it through. And then I've got some beautiful meringues
here, 50 grams, you can get these in all the supermarkets you can get them pre-made by all
means make your own. I'm gonna crush up one and put it through it. I might go now from whisk to a
little spatula, and I'm going to fold it through like that. And then I'm going to go straight
into this little dish. So you can go into any kind of nice dish that you'd be proud
to serve it on in the middle of the table. I'm going to take a little
bit of that lovely sauce and just steal some for a nice little strawberry
sauce that I can pour over at the end. This part here I'm just going to put most of it into
the ice cream with other chunks of the meringue, imagine that, ripples of the ice cream
with the vanilla. Just kind of move it can you see I'm just moving it around
now like this, doing that lovely ripple. And I don't want to kind of mix it up
properly right, so that for me is looking pretty exciting. I'm going to put that last
bit of sauce on the top, oh it smells amazing! Look at that, just beautiful. So, put this in
the freezer now for about 4 hours until it's nice and firm, but you can keep it in the freezer for
like 6 weeks, 2 months, but then when you want it put it in the fridge. This has been in the fridge
for about 45 minutes, this is one I made earlier. So by letting it defrost in the fridge it's
nice and even, it's a nice texture it's very scoop-able, if you just bring it outside it
might start sort of defrosting too much at the sides and becomes a little bit sort of liquid-y
and slops all about you don't want that so the fridge is good, half an hour to an hour. And then
what I've got is some boiling water, a spoon or an ice cream scoop, and then serve it however
you want. Imagine this with a lovely apple pie, imagine this just in a bowl or in a cone really
really nice, I've got a few little bits here that you can do to make it all nice. Get yourself a hot
spoon. Look at that, look at the ball! Come on. So you can see how good this is. Come on! That is my super easy, no-churn strawberry
vanilla and meringue ice cream. Try it... mm! Oh! It is like strawberries in the most beautiful
way, intense, delicious. The ripple is like so nice through the rich vanilla-ry ice cream.
The cream's so gorgeous but that condensed milk gives it a sort of slightly naughty
old school retro twist. So if you want this recipe and loads more recipes simply go to
JamieOliver.com and it's all there! Videos, hacks, recipes galore, and it's
all free, what are you waiting for?
