Post by plocket on May 13, 2007 14:16:44 GMT 1
This is a very basic recipe and I tend to just chuck stuff in rather than measure!
2 punnets of strawberries (British for preference
)
1 small tub of natural yoghurt (Greek or normal)
1 small tub of double cream
some merangues, commercial or home-made
Puree half of the strawberries keeping back the smaller ones. Stir in the cream and the yoghurt then crush the merangues and stir them in too. Half the remaining strawberries and stir them into the mixture. Line a loaf tin with cling film and pour the mixture in, and put in the freezer over night. The ice-cream can be sliced and stored in individual portions in the freezer, but if you are going to serve it as a pudding you should take it out of the freezer a little while before serving.
2 punnets of strawberries (British for preference
)1 small tub of natural yoghurt (Greek or normal)
1 small tub of double cream
some merangues, commercial or home-made
Puree half of the strawberries keeping back the smaller ones. Stir in the cream and the yoghurt then crush the merangues and stir them in too. Half the remaining strawberries and stir them into the mixture. Line a loaf tin with cling film and pour the mixture in, and put in the freezer over night. The ice-cream can be sliced and stored in individual portions in the freezer, but if you are going to serve it as a pudding you should take it out of the freezer a little while before serving.
