I always make extra of this ice-cream sundae and freeze some. This is a really healthy ice cream. At first I thought I wouldn’t like the buttermilk but the combination of tastes works really well.
The key to this recipe is the best strawberries and Ireland has some wonderful producers.
One of these is Pat Clarke in Stamullen, who I met about ten years ago while making a TV programme. He educated me about stem picking. They never touch the fruit so the quality is better and there is a longer shelf life. We always use his strawberries since that day 10 years ago.
Jelly and ice cream has always been a childhood treat and it is so easy to make your own. This is a great recipe for children in the summer holidays where they can make something that you can be sure they will eat right away and enjoy.
Instant strawberry ice cream sundae
Instant strawberry ice cream sundae. \ Food styling: Janine Kennedy. Photography: Claire Jeanne Nash
For the strawberry ice cream:
400g (14oz) frozen strawberries
50g (2oz) caster sugar
150ml (¼ pint) buttermilk
½ tsp vanilla extract
4 meringues (homemade or shop bought)
225g (8oz) fresh large strawberries
4 ice cream wafers
1 Roughly crush up the meringues into four sundae glasses. Cut up the fresh strawberries and set aside until needed. 2 To make the ice cream, put the frozen strawberries into a food processor with the sugar, buttermilk and vanilla extract. Blitz until smooth and then quickly spoon over the crushed meringues. 3 Top each one with a pile of fresh strawberries and decorate with the wafers. Serve at once.
Real fruit jelly and ice cream
450g (1lb) raspberries or strawberries, hulled and quartered if large, or use a mixture of berries
250g (9oz) caster sugar
Juice of 1 lemon
6 gelatine leaves
For the ice cream:
1 x 400g (14oz) tin of sweetened condensed milk
2 tsp vanilla extract
600ml (1 pint) cream, well chilled1 To make the jelly, place the berries in a heatproof bowl with the sugar and lemon juice. Cover tightly with cling film, ensuring there is an airtight seal, and set over a pan of simmering water. Cook the fruit mixture for 20 minutes, until the sugar has completely dissolved and all of the juice has come out of the fruit.2 Strain the warmed fruit mixture through a fine mesh sieve into a large jug, but be careful not to press it down too much or you will end up with a cloudy jelly. If you want you can use the pulp to make a coulis.3 Meanwhile, place the gelatine in a bowl of cold water and set aside for 10 minutes. Drain and gently squeeze dry. Place in a small pan with a little of the juice that has come out of the fruit and heat gently, until dissolved.4 Pour 375ml (13fl oz) of water into the strained juice, then stir in the dissolved gelatine mixture. Pour into a 600ml (1 pint) jelly mould (or use 6 x 100ml (3½fl oz) jars, timbales or moulds).5 Place in the fridge for at least six hours to set, but overnight is best. The jelly will keep happily in the fridge for up to two days.