Jamie Oliver’s 45-second strawberry ice cream on YouTube convinces me to give this recipe a go. You have to see it to believe it. Why not, a 45-second trial can quickly review whether it’s a success or not; I have the necessary time to spare. Jamie Oliver uses frozen strawberries, but I have frozen cherries on hand. So cherry ice cream, here we go.
The challenge in making ice cream, especially in the summer months, is that you have to move fast. The food processor bowl, serving bowls and spoons should get a quick cold treatment in the freezer. Ideally, the ambiance temperature should be low as well.
There is something irresistible in gathering just three to four ingredients for a quick summer dessert. Besides the frozen fruits, which are the stars, the important supporting players are the creamy things. Like the Greek yogurt, crème fraîche and heavy cream. They give the dessert its mouthfeel. Use no more than one part to every three parts fruit.
Put the frozen strawberries (in this case cherries), yogurt and honey in the food processor, blitz until they become smooth. Unfortunately, the ice cream mixture turns out to be on the soupy side than what Jamie gets in his YouTube demonstration. (There is too much yogurt in this recipe.)
All it takes is a few hours in the freezer to firm it up. However, don’t expect a quicky no-churn technique to keep the ice crystals at bay. The resulting texture of my cherry ice cream is more like that of a sorbet.
I sprinkle some mini chocolate chips on top of a scoop of cherry ice cream. Somehow it reminds me of Ben and Jerry’s chocolate garcia. If not anything else, the pleasure of summer is a welcoming relief in this Covid season!
Wimbledon-inspired Strawberry Ice Cream by Jamie Oliver
Ingredients
- 500 g frozen strawberries, (or cherries)
- 250 ml natural fat-free yoghurt (I would reduce it to 165 ml)
- 1 tablespoon runny honey
- 1 splash of Pimm's, optional (or Kirsch)
Instructions
You need to move quickly with this ice cream so make sure you’re ready to serve and eat as soon as it’s ready. Before you start, pop serving bowls in the freezer, place dessert spoons in a jug of hot water and get any toppings prepped and ready to use.
Add the frozen strawberries to a food processor, along with the yoghurt, honey and Pimms, if using. Whiz for a few seconds, or until smooth, then scoop immediately with a hot dessert spoon and pop into serving bowls.
Either serve simply with a garnish of fresh mint leaves,or try one of the following: roll scoops of the ice cream in some crushed shortbread biscuits or tear open meringues and sandwich the ice cream in between the base and tops with a little drizzle of balsamic – simple but effective!
Notes
https://www.jamieoliver.com/recipes/fruit-recipes/wimbledon-inspired-strawberry-ice-cream/
1 Comment
Kim Tracy
July 19, 2020 at 12:08 pmI think I like your cherry version with the chocolate more than the strawberry! I have watched this video of Jamie’s (I love his stuff on youtube). I have tried this version before and it was good but a touch softer than yours so I’d like to try it again. Bonus, I do have a bag of frozen cherries!
Thanks for posting! I was out of town on a last minute adventure. The kids were going bonkers in the house so we did some outdoor only camping, swimming, historic site seeing. Was great to get away.