Strawberry ripple ice cream
Time to make: 10 mins , plus 6 hrs freezing
Total cost: $ 6.80 / $ 0.85 per serve
(at time of publication)
- 300g strawberries
- 1 tablespoon sugar
- 1 litre low-fat vanilla ice cream (we used Tip Top)
- 1 tablespoon preserved ginger, finely chopped
Total fat 2g
Saturated fat 1g
Dietary fibre 1g
1 Trim strawberries. Place in a bowl and add sugar. Purée fruit.
Ste[ 2 In a large bowl place vanilla ice cream and mash to just soften.
3 Add strawberries and ginger. Mix in roughly to give a ripple effect.
4 Transfer to a freezer-proof container. Cover. Freeze overnight.
For different flavours, use other fruit in step 1. When in season try 200g rhubarb slices. Cook until tender, add 1/2 cup sugar then cool.
Hanu de Jong
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