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Recipe for :

Strawberry Ice Cream

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


1 1/2 cups whole milk
1 1/2 cups whipping cream
1 vanilla bean, split lengthwise
9 egg yolks
1 cup plus 2 tablespoons sugar
6 cups strawberries, hulled (about two 1 pint baskets)
1/4 cup light corn syrup
6 fresh whole strawberries


  • Combine milk and cream in heavy medium saucepan.
  • Scrape in seeds from vanilla bean and add bean.
  • Bring to simmer. Remove from heat. Cover; let steep for 1 hour.
  • Bring milk mixture to simmer.
  • Whisk yolks and 1/2 cup sugar in medium bowl.
  • Gradually whisk in hot milk mixture. Return mixture to saucepan and stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 10 minutes (do not boil).
  • Strain into bowl. Cover and refrigerate custard until cold.
  • Purée 6 cups strawberries, corn syrup and 1/2 cup plus 2 tablespoons sugar in processor.
  • Mix purée into custard.
  • Process custard in ice cream maker according to manufacturer's instructions.
  • Transfer to container and freeze. (Ice cream can be prepared 2 days ahead.)
  • Scoop ice cream into bowls. Garnish each with whole berry and serve.

Makes about 8 cups

Martin James