Barbecue baked sweet potatoes
This veggie barbecue dish is effort-free - just pop the potatoes on the coals and wait til meltingly soft
Strawberry crème fraîche ice cream
- Preparation and cooking time
- Prep:
- Plus freezing
- Easy
- Serves 8
Skip to ingredients
- 500g ripe strawberries
- 200g caster sugar
- 500g tub crème fraîche
Nutrition: per serving
- kcal351
- fat25g
- saturates16g
- carbs36g
- sugars31g
- fibre1g
- protein2g
- salt0.05glow
Method
step 1
Remove the tops from the strawberries and put in a food processor with the sugar. Blitz to make a rough purée – a few chunky bits add texture to the ice cream.
step 2
Tip the crème fraîche into a bowl and stir in the strawberry purée. Put in an ice-cream maker to churn or put the bowl into the freezer until the ice cream is firm 3cm in from the edge – about 1-2 hrs. Remove from the freezer and whisk to break down the ice crystals, return to the freezer for 1 hr longer, then whisk again. Transfer the ice cream to a freezerproof container with a lid and freeze until firm.
step 3
To serve, transfer the ice cream to the fridge for about 20 mins until it is soft enough to scoop.
