Cooking with Daniela - Fresh homemade ice cream, with wild strawberry jam

Watch as Daniela demonstrates how to make delicious homemade ice cream with wild strawberry jam!
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Recipe:

6 egg yolks
500ml cream
500ml full fat milk
150g castor sugar
one vanilla pod
4 tablespoons of wild strawberry jam

Cream the egg yolks and sugar together in a food processor until light and pale. Bring the milk and cream to the boil over a low heat in a saucepan. Split the vanilla pod and scrape out the seeds, add this to the milk and cream. The milk and cream should come to a slow simmer -- do not allow it to reach boiling point as it will burn and destroy the natural sweetness. Pour a ladle or two of the milk and cream into the beaten egg yolks while beating at a low speed. Then transfer the eggs back into
the saucepan with the remainder of the milk and cream and stir over a low heat for 5 to 10 minutes.

Leave the crème anglaise to cool down to room temperature before transferring to an ice cream machine. Churn for 30-40 minutes, or until set. Spoon in the wild strawberry jam, one tablespoon at a time while the ice cream is still churning to create a ripple effect. Serve straight away for a soft textured ice cream, or transfer to a plastic container and allow to set in the freezer for a few hours.

For more information on the Gelatissimo ice cream maker or to purchase your own go to: http://www.culinary.co.za/appliances/ice-cream-makers/home-use-machines

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