Pop the strawberries and castersugar into a blender or food processor and pulse. You can decide if you want the strawberries to be chunky or smooth, so keep an eye on them and stop your blender when you're satisfied.
400 g strawberries, 200 g caster sugar / superfine sugar
Next, add in the creme fraiche and vanilla essence. Give it a few quick pulses until the ingredients are nicely mixed.
400 g creme fraiche, 1 tsp vanilla essence
Pour into a freezer proof dish such as a bread pan or ice cream tub. Cover with plastic wrap and pop into the freezer for 1 hour. Once the ice cream has started to set around the edges, remove from the freezer and whisk thoroughly to break up any ice crystals. Then cover and pop back into the freezer. After an hour, repeat the whisking process once more, then allow your strawberry ice cream to freeze until solid (around 6 more hours or overnight).
For perfectly scoopable ice cream, pop it in the fridge for 15 minutes before serving.
Creme Fraiche - This is a type of soured cream with a naturally thick and creamy texture perfect for homemade ice cream. If you can’t get your hands on creme fraiche, you can substitute with sour cream, or even better, make homemade creme fraiche with cream and buttermilk. We don’t recommend using low fat creme fraiche, because we need a high fat content for creamy ice cream that won’t turn icy in the freezer.
Strawberries - For the best flavour and colour, use the freshest, ripest strawberries you can find. Look for brightly coloured strawberries with no white flesh. You can use frozen strawberries if fresh ones are out of season - if you do, make sure to use a reputable brand. Defrost and pat dry first, then continue with the recipe below.
Sugar - We use caster sugar (also known as superfine sugar) which is much finer than regular sugar. You can use normal white sugar if you prefer.
Make it Chunky - You can decide if you want the strawberries to be chunky or smooth. Keep an eye on them as you’re blending and stop when you're satisfied. Or don’t blend them at all - instead, add diced or mashed strawberries after the blending the creme fraiche base.
Use Baking Paper - Line your pan or dish with baking paper so the ice cream won’t stick. It also makes it much easier to get it out of the tray.
For Soft Serve Texture - Serve after only 4 hours of freezing time for a much softer texture.
After 8 Hours Freezing - For perfectly scoopable ice cream, try popping it into the fridge for around 15 minutes before serving.
Strawberries - Swap strawberries for blueberries, blackberries or a mix of all three. You could also try using strawberry puree instead of fresh strawberries.
Other Flavour Ideas
Pure vanilla - use essence or vanilla bean paste
Chocolate - use 100% cocoa powder or high quality chocolate