Strawberry and buttermilk ice cream recipe

Details

• Cuisine: British
• Recipe Type: Ice cream
• Difficulty: Medium
• Preparation Time: 60 mins
• Cooking Time: 0 mins
• Serves: 6

Step-by-step

1. Hull and slice the strawberries. Put them into a bowl with half the sugar and the seeds from the vanilla pod (scrape out the seeds using the tip of a knife).
2. Leave this to sit for about 30 minutes. The strawberries will become soft and exude some juice.
3. Transfer the fruit with all the juice and the rest of the sugar to a food processor and whizz to a purée.
4. Push the purée through a nylon sieve to get rid of the seeds. Mix with the buttermilk, sour cream and salt.
5. Churn in an ice cream machine, or transfer to a shallow container and put in the freezer.
6. If you’re using the manual method, take the ice cream out and churn it – either using electric beaters or by putting the mixture in a food processor – 3 times during the freezing process. Do this first after about 1 hour, when the mixture is setting round the edges, then at 2-hour intervals. Cover with a lid, or with cling film or greaseproof paper, between each churning, and when you store it. Freeze for around 8 hours or until completely firm. 
7. Take the ice cream out of the freezer about 10 minutes before you want to serve it, to allow it to soften slightly.

This recipe from How To Eat A Peach by Diana Henry. Published by Mitchell Beazley, £25. Photography by Laura Edwards.