Homemade Ice Cream

Remember our Ice Cream Play Area, well we couldn't play with ice cream & not taste some too!

A friend passed on this recipe which we just had to try. It'll be perfect for all our ripening strawberries, if there are any left! ;-)

300ml (Half a pint) double cream
15oz ready made thick custard
1lb of strawberries

1) Whip the cream until thick & forming small peaks.

2) Fold in the custard.

3) Wash & pat dry the strawberries. Hull them & then blend into a smooth puree.

4) Pour the pureed strawberries through a fine sieve over the custard mixture

5) Fold the ingredients together

6) (Optional!) Once finished sample the mixture! ;-)

7) Pour the mixture into a plastic tub & freeze the ice-cream for 3 hrs, then remove from the freezer & blend the mixture until smooth. Pour the mixture back into the tub to freeze for another 3hrs.

8) Blend the mixture as before until smooth. Return the ice cream to the plastic tub, & freeze until solid.

9) Take the ice cream out of the freezer for about 15mins before serving to allow it to soften slightly. Enjoy!
We added a little decoration to our ice cream treat!
Perfect for a sunny day in the garden :)

Someone was very happy!
This was time consuming, but worth the effort. We're concocting a whole host of possible ice cream flavours... who knows what we'll come up with next!


  1. OK, I figured out the cream...creme fraiche here in the states. I can't figure out the custard. Do you know what might make a good substitute? Thanks.

  2. Hiya Sarah, not sure if there's an equivalent to Birds Custard in the states.

    If you have time you could make your own custard. You'll need; 290ml/10fl oz milk, 2 tsp good quality vanilla essence
    2 egg yolks, & 1 tbsp caster sugar.

    *Heat the milk until it just boils.
    *In another bowl, beat eggs yolks with the sugar.
    *Pour the hot milk over the eggs & sugar & whisk vigorously. When mixed in, pour into the pan again.
    *Cook over a low heat, stirring all the time, until mixture thickens enough to coat the back of a spoon.
    *Then add vanilla essence.
    Allow to cool before adding it to the cream if making our ice cream recipe.

    Hope that helps, will keep an eye out for an alternative.

  3. What a fun blog! I am your newest follower! Thanks for all the fun ideas, I can't wait to see more!


  4. Kelsie - thank you :) great to see you here

  5. Sarah - have just discovered 'custard' is vanilla pudding in the states :)

  6. This looks delicious,will try out with my 5 yo daughter :)