Ice-cream: 500g strawberries, 175g caster sugar, 500 ml full fat milk, 500 ml double cream, 10 egg yolks. (makes 1 pint)
Serves: 1 Preparation: 1 hour (+ 4 hours freezing)
I was recently sent some of the lovely Abra-ca-Debora pancakes for a foodspiration challenge and had a lot of fun with the concept of "no bake cakes." My interpretation was to quarter the pancakes and layer with strawberry ice-cream and strawberries, topped with whipped cream to form a single slice of cake. Abra-ca-FABULOUS.
1) To make the ice-cream, halve the strawberries, sprinkle with a little sugar and leave to macerate in a bowl. Pour the milk and cream into a saucepan and bring almost to the boil. Set aside to cool. and then take it off the heat and leave to infuse for 20 minutes.
2) Whisk the egg yolks and In a large bowl whisk the egg yolks and sugar until thick, then pour in the milk and cream whilst whisking. Return to the heat and stir the custard until it thickens. Set aside to cool.
3) Blitz the strawberries until pureed, then fold into the cool custard and freeze in your ice-cream maker (or in the freezer, whisking every hour to avoid crystals forming.
4) Slice the remaining strawberries and sandwich the pancakes between alternate layers of ice-cream. I cut out a block of ice-cream and sliced it to fit. Top with whipped cream and serve immediately.