Ingredients
1 lb 2 oz/510 g strawberries
1 cup/200 g superfine sugar
1 vanilla bean, split lengthwise
1 ¾ cups/415 ml buttermilk
½ cup/120 g sour cream
1/8 tsp fine sea salt
Instructions
- Hull and slice the strawberries, and put them into a bowl with half of the sugar and the seeds from the vanilla bean (scrape out the seeds using the tip of a knife). Let stand for about 30 minutes. The strawberries will become soft and exude some juice.
- Transfer the fruit with all the juice and the remaining sugar to a food processor and whiz to a purée. Push the purée through a nylon mesh strainer to get rid of the seeds. Mix with the buttermilk, sour cream, and salt.
- Churn in an ice cream machine, or transfer to a shallow container and put in the freezer. If you’re using the manual method, take the ice cream out and churn it, either using an electric hand mixer or placing the mixture in a food processor – 3 times during the freezing process. Do this first after about 1 hour, when the mixture is setting around the edges, then at 2-hour intervals. Cover with a lid, plastic wrap, or greaseproof paper between each churning and when you store it.
- Take the ice cream out of the freezer for about 10 minutes before you serve it to allow it to soften slightly.
Notes
- Kefir can be used in place of buttermilk.
- Creme fraiche can be used in place of sour cream.
