Alpro Strawberry Fields Ice Cream

Pre-freeze your ice cream maker bowl if necessary, then start with the custard base. Combine the yolks and sugar in a large bowl and whisk well to combine. In a small saucepan on a medium setting, heat the cream, milk and vanilla pod to just below boiling point. Pour this over the yolk mixture and whisk until blended, then return the whole thing to the saucepan and cook very gently until it thickens enough to coat the back of a spoon. Cover and chill in the fridge until completely cold.

Make a strawberry purée by blending the strawberries, sugar and lemon juice until smooth, push through a fine sieve to get rid of the seeds.

When the cream mixture is completely cold, fold in the strawberry yogurt, transfer to an ice-cream machine and churn according to the manufacturer’s instructions until thick and frozen. Quickly fold in the strawberry purée to give a colourful swirl, and transfer to a freezer proof container. Freeze until firm.

If you don’t have an ice cream machine then pour the final mixture (minus the purée) into a shallow plastic container and freeze for 2 hours until starting to harden. Remove and beat with an electric mixer or a food processor until smooth again, re-freeze until almost firm, beat again. Repeat this process 3 times until you have a smooth thick ice cream. Fold in the strawberry purée after the last beating and before the final freeze.