Louise Lennox joins Maura and Dáithí to make delicious strawberry and shortbread ice cream.


  • 250ml double cream
  • 250ml whole milk
  • 6 large egg yolks
  • 75g caster sugar
  • 300g strawberries
  • 30g caster sugar
  • 100g shortbread biscuits


  1. In a saucepan, heat the cream and milk.
  2. Whisk the egg yolks and 75g sugar together.
  3. Pour hot cream mixture onto the egg mixture and whisk.
  4. Pour mixture into a clean saucepan. Stir with a wooden spoon on a low heat until the mixture coats the back of the spoon, remove from heat and strain into a chilled bowl.
  5. Wash, hull and cut the strawberries into quarters, place in a small saucepan and add the remaining sugar. Cook on a medium heat until strawberries are soft, stirring all the time. Allow to cool completely and add to the custard mix.
  6. When the custard is completely cold, churn in an ice-cream machine or pour into a large bowl and place into the freezer.
  7. Allow freezing for 30 minutes then removing the bowl from the freezer and whisk the ice-cream. Repeat this twice more.
  8. Transfer to a plastic container with a tight-fitting lid and freeze until needed.


  • If you want to freeze a small amount of ice cream fast fill a bowl with ice and add 6 tablespoons of salt to the ice. Immediately place a bowl over it.
  • Pour in half the ice cream custard mixture, then whip the ice cream using an electric whisk over the bowl of salted ice until it is thick.