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Strawberry ice cream

Recipe from: 11/7/1991 12:00:00 AM
Ingredients 5
Servings 10


  • 4
    egg yolks
  • 80
    castor sugar
  • 250
  • 280
    strawberries, puréed
  • 100
    dark Nestlé EasyMelt Chocolate, finely chopped


Beat the egg yolks and castor sugar together until the mixture is thick and pale yellow. Whip the cream until it forms stiff peaks and fold into the egg mixture. Add the puréed strawberries and the cooking chocolate and mix well. Pour into a 2 litre mould sprayed with nonstick spray (a plastic container is perfect for this purpose). Freeze for 3-4 hours or until completely frozen. Unmould by placing the base of the container in boiling water for a few seconds (don't let the ice cream melt). Turn out on to a glass plate and refrigerate for 15-20 minutes before serving. Serves 10.

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