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Prosecco and strawberry ice cream recipe

By Jazelle, also posted in News on

You will need:
  • 300ml double cream
  • 250g sugar
  • 6 eggs
  • 150g strawberries
  • 400ml of Adnams Prosecco
  Method: In a saucepan, combine 300ml double cream with 250g sugar and simmer on a gentle heat until all the sugar has melted. Bring to the boil then take off the heat completely to cool. While the cream mixture is cooling, whisk 6 egg yolks until they form a creamy liquid. Mash half the strawberries (75g) then combine with the cooled cream mixture and egg whites. Return to the heat and cook gently for about 5 minutes, stirring occasionally. Once the mixture turns into a custard-like consistency, remove from the heat and pour into a container to cool. Cover with cling film to prevent a skin from forming on top. Once completely cooled, gently add 400ml Adnams Prosecco and the remaining 75g strawberries into the mixture, careful to retain the shape of the strawberries. Transfer the mixture into a freezer-safe container and place in the fridge for at least for 4 hours. Take out of the fridge and whisk the cooled mixture for about 2-3 minutes. Transfer to the freezer, whisking every couple of hours until it sets. Leave to stand at room temperature for 10 mins prior to serving, then enjoy!