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Why not create this easy no-churn ice-cream in advance so you have it ready to pull out of the freezer for hot days and al fresco dessert?
Here is the recipe:-
Ingredients
2 Large eggs
125g Caster sugar
250ml Double cream
200g Trewithen Dairy Cornish clotted cream
250ml Trewithen Dairy whole milk
200g Strawberries - frozen (defrosted) or fresh
1 tbsp Icing sugar
50ml Pen Sans Summer Cup
Garnish
Mint leaves
Strawberries
Orange slices
Method
In a large bowl, whisk the eggs until they are light and fluffy. While you are still whisking, add the caster sugar, one spoonful at a time and continue mixing for a few minutes. Add both the types of creams and pour in the milk, while continuing to whisk.
Pour into a freezer-proof container (a loaf or baking tin is ideal) and freeze for two hours. Remove from the freezer, whisk the mixture thoroughly and return it to the freezer.
In the meantime, place the strawberries and a splash of water in a small saucepan over a medium heat and cook until the strawberries break down into a sauce. Add the icing sugar and Pen Sans Summer Cup. Allow to simmer for a few minutes until the mixture reduces slightly. Set aside to allow it to cool.
Stir the strawberry sauce through the semi-frozen ice cream and, using a cocktail stick, pull it gently through to create a beautiful marbling effect. Add the remaining strawberries on top and return to the freezer until frozen. This should be something like an hour later. When you're ready to serve, remove from the freezer and add fresh strawberries, mint and orange slices to garnish. Enjoy in cones or bowls.