Strawberry, White Chocolate & Pistachio Ice Cream

Strawberry, White Chocolate & Pistachio Ice Cream with Fertility Collection

Serves 4

Creamy, jammy, just a little bit fancy - homemade strawberry ice cream with a Nourish & Nurture Strawberry Bloom custard base and a ripple of real strawberry jam through the middle. Make the custard the night before, then let the freezer do the rest.

You'll need:

For the jam
250 g strawberries, cut into small pieces
40 g white sugar

For the custard base
3 large egg yolks
55 g white sugar
Pinch of salt
270 g whole milk
270 g heavy cream
8 scoops Nourish & Nurture Strawberry Bloom powder

To finish
65 g white chocolate
35 g raw unsalted pistachios, chopped

Let's make it:

1. Place the strawberries in a saucepan with the sugar. Cook over medium heat, stirring occasionally, until thick and jammy and most of the liquid has evaporated (about 15 minutes)
2. Press the strawberry mixture through a fine sieve until smooth - set aside to cool completely, this is your swirl jam
3. Whisk together the egg yolks, sugar and salt until pale
4. Add the cream and milk, then heat gently, stirring constantly, until thickened enough to coat the back of a spoon - don't let it boil
5. Strain the custard into a clean container and refrigerate until completely cold, ideally overnight
6. Whisk the Strawberry Bloom powder into the chilled custard, or blitz with a stick blender, until completely smooth with no lumps
7. Churn the custard in an ice cream machine according to the manufacturer's instructions, until thick and soft-set
8. Layer the churned ice cream into a freezer-safe container, spooning the strawberry jam between layers and dragging a knife through for that swirl
9. Melt the white chocolate and drizzle it over the top, then scatter over the chopped pistachios
10. Freeze for at least 4 hours, ideally overnight, until firm
11. Scoop, swirl and all - enjoy every last bit