Strawberry Fool Jubilee Ice-cream

If you fancy something a little different for a Jubilee party tomorrow- how about trying Strawberry Fool Ice-cream with strawberry sauce and sparkly stars

This recipe is luxurious, tasty, look great, and best of all- it doesn't need an ice-cream maker or any complicated equipment; there are no eggs and no salt, and if you're running a little short on time you can keep it as a normal fruit fool, which can be ready to eat in as little as 45 min.





Prep time: 20 min
Freezing time: 4 hours

400g ripe strawberries
200g double cream, for example rich Jersey extra thick cream.
125g Strawberry yoghurt
5 teaspoons strawberry peach schnapps, or fruit juice or water.
100g caster sugar.
A few drops vanilla essence

1. Hull and half the strawberries, then wash. Leave a few of the strawberries whole to garnish later.
2. Add 20g of sugar to the fruit, as well as the liquid to a pan, and heat. Bring to a gentle boil until the fruit is tender.
3. While the fruit is cooking empty the cream into a large mixing bowl, and whip to stiff peaks.
4. Carefully fold in the yoghurt into the cream, adding in the vanilla essence, then set aside somewhere cool.
5. Once the fruit is cooked, cool it down quickly by placing the pan in a basin of cold water and stir quickly to dissipate the heat. Be careful not to get any of the cold water in the pan-the water should only be on the outside!
6. Add most of the fruit to the cream and yoghurt mix, leaving most of the syrup and a little fruit to the side ( this will become strawberry sauce later). Fold in the fruit until well mixed.
7. Add the fool mix to a fairly shallow plastic tray, then place it in the freezer, making sure it's sitting flat. If the punnet the fruit came in has no holes at the bottom you could recycle it and use it as your ice-cream pot.
8. Each hour check the progress of your ice-cream. If you don't have time to turn the fool into ice-cream place it in the fridge until you need it.
9. Each hour stir the ice-cream with a fork to break up the ice crystals. If you forget you'll end up with a cream-ice-cube which is very difficult to rescue, so set a timer if you need to.
10. At hour 2 the ice-cream will start to be quite stiff, so make sure to mix in the harder areas around the edge.
10a. Turning the syrup into a thick sauce is really easy; add the syrup to a pan with the rest of the of the sugar, bring to the boil vigorously, stir all the time. To test if it's ready, dip in a cold teaspoon, when it sticks the sauce is ready.
11. After about 4 hours the ice-cream should be just about completely frozen, take it out, smother in sauce and enjoy!
12 A quick word of warning- because the ice-cream in made with real cream it will stay frozen for some time, and it will stay quite hard, if this happens leave it out for a little bit to soften- then enjoy  :)