Glace à la Fraise
(Strawberry Glace) Recipe

Origin: France      Period: Traditional

This is a classic French 'glace', a French-style ice cream that's made with a custard base that contains egg yolks. This makes the resultant ice cream very rich and silky as compared with other types and styles of ice cream.

Ingredients:

125ml milk
125ml double cream
1/2 tsp vanilla extract
50g sugar
2 egg yolks
25g fresh strawberries, finely diced
40g fresh strawberries, puréed

Glace à la Fraise
(Strawberry Glace) Preparation:

Method:

Combine the milk and cream in a saucepan. Heat gently, stirring often, until the liquids begin to boil then take off the heat, add the vanilla extract and whisk to combine.

Meanwhile combine the sugar and egg yolks in a small bowl. Whisk together until pale and creamy then slowly whisk-in the milk mixture. Continue whisking until smooth and well combined then tip the mixture back into the pan. Cook over medium heat, stirring continuously, until the custard thickens sufficiently to easily coat the back of a metal spoon.

Take off the heat, strain into a bowl then set aside to cool. Stir-in the diced strawberries and puréed strawberries and whisk to combine. Pour the resultant mixture into the bowl of an ice cream machine and churn according to the manufacturer's instructions.

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