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Mollie (Digital)

Mollie (Digital)

1 Issue, September 2022

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STRAWBERRY RIPPLE ICE CREAM

CELEBRATE THE BEAUTY OF BERRIES BY WHIPPING UP MARLENE HALEY AND AMELIA RYAN’S ULTIMATE SUMMER ICE CREAM
STRAWBERRY RIPPLE ICE CREAM
+ To punch up the pinkness of your strawberry ice cream, dye the base with beetroot juice PREP: 45 MINUTES, PLUS CHILLING AND FREEZING MAKES: 950ML (APPROX) INGREDIENTS FOR THE ICE CREAM 15–20 (450 grams) strawberries, green tops removed and coarsely chopped1 tbsp fresh lemon juice(about ½ a lemon)200 grams sugar475 ml double cream235 ml whole milk¼ tsp fine sea salt5 large free-range egg yolks1 qty strawberry sauce (see below) FOR THE STRAWBERRY SAUCE 200 grams strawberries, thickly sliced150 grams sugar2 tbsp fresh lemon juice (about 1 lemon) EQUIPMENT Medium saucepanBlenderWhiskHeatproof spatulaDigital thermometer (optional)Large bowl or sinkSmaller bowl, ideally metalIce cream maker (optional –see tip opposite)Storage containerButter knife 1 Combine the strawberries, lemon juice and sugar in a medium-sized saucepan. Set aside for 20 minutes, or until the strawberries have…
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Mollie (Digital) - 1 Issue, September 2022

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