Strawberry Ice Cream

600g strawberries, sliced

180g caster sugar

500ml full fat milk

500ml double cream

1 vanilla pod, split

10 egg yolks

2 tbsp lemon juice

Put the sliced strawberries into a bowl and sprinkle lightly with caster sugar.

Then pour the milk, cream and vanilla pod into a saucepan, and bring to the boil. As soon as it starts to boil take it off the heat and put to one side.

In another bowl whisk the egg yolks and sugar until thick. Fish the vanilla pod out of the milk and cream mixture and pour over the beaten yolks, whisking constantly. Once this mixture is whisked decant it back into the pan and put it back on the heat stirring until the custard thickens. When it does start to thicken take it off the heat and pour it into a bowl to cool.

Blitz the strawberries in a processor, and when the custard is cool fold in the lemon juice and strawberry puree.

Freeze ice cream in a tub in the freezer, getting it out every hour for three hours to whisk (this gets rid of ice crystals).