serves
6-8
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
6-8
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 560 g (1¼ lb) fresh ripe strawberries, thinly sliced, divided
- ⅔ cup sugar, divided
- 3 tsp (15 ml) fresh lemon juice
- 1½ litres vanilla ice cream
- ½ cup sliced almonds, toasted
Freezing time: at least 1 hour
Instructions
- In large skillet over medium heat, bring 350 g (12 oz) strawberries, 1/3 cup sugar and lemon juice to a simmer, stirring frequently, for about 8 minutes, or until it thickens. Transfer mixture to a shallow container and refrigerate until cold.
- Spoon one-third of ice cream into loaf pan, forming layer to nearly cover bottom of pan (layer does not have to be perfect). Dollop half of cold strawberry mixture over. Top with another layer of ice cream. Repeat layering. Freeze for about 1 hour, or until firm.
- Meanwhile, in large heavy saucepan over medium-high heat, cook 1/3 cup sugar without stirring for about 5 minutes, or until sugar has melted and turned deep golden brown. Swirl pan occasionally to cook sugar evenly. Stir in almonds and a pinch of salt to coat. Pour almond mixture, in a single layer, onto sheet pan. Once cool, break up into small clusters and reserve in airtight container.
- Scoop ice cream into chilled bowls and top with remaining sliced strawberries and candied almonds.
Note
• To make ahead: Strawberry ripple ice cream can be made up to 2 days ahead, and kept covered and frozen. Candied almonds can be made up to 1 week ahead, and stored in an airtight container at room temperature.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
