Strawberry & Rose Geranium Ice Cream

Posted on June 28, 2017

Tutor, award-winning ice cream maker and founder of London's La Grotta Ices, Kitty Travers shares one of her favourite recipes which celebrates wonderful summer flavours. This delicious frozen treat is perfect on a warm summer's day and is also a great way to end a meal. Why not have a go at making this at home ...


Jubilee strawberries, ripe - 500g
Amalfi / fragrant lemon - 1
Organic whole milk - 200ml
Double cream - 200ml
Free range egg yolk - 4
Unrefined sugar - 150g
Rose geranium leaves - 18 medium


  1. Using your fingertips, pick green tops off strawberries and slice them into a bowl with the zest and juice of the lemon and 50g of the sugar.
  2. Cover bowl with cling film and leave to macerate in the fridge.
  3. Bring the milk and cream to a simmer, stirring occasionally with a silicone spatula.
  4. Whisk the sugar into the eggs until combined.
  5. Pour a little of the hot milk onto the egg mix to temper carefully, then most of the rest of it – whisking as you do so. Return all the mix to the pan and cook out to 82°C, stirring constantly.
  6. As soon as the custard reaches 82°C, remove from the heat, stir in the geranium leaves, then cover the pan with cling film. Place the pan in an ice water bath and cool to room temperature.
  7. Refrigerate overnight.


  1. Strain the custard through a fine mesh chinois or sieve into a clean bowl.
  2. Blitz the strawberries ‘til very smooth, then sieve. Add the strawberry puree to the custard and blitz again to combine.
  3. Pour mixture into ice cream machine and churn until frozen. Scrape out into an airtight container. Cover with waxed paper to avoid exposure to air and store in the freezer to harden for a couple of hours before serving.




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