750g – Strawberries, chopped
2 tbsp – Sugar
For the strawberry puree, blend strawberries and sugar to a smooth paste. Pass it through a seive for a finer puree. I do not seive it as i like the crunchy seeds.
Place eggs, extra yolks, vanilla and sugar in a heatproof bowl over a saucepan of simmering water (as shown in the pict.)
Make sure the water does not touch the bottom of the glass bowl. This is kind of double boiling is known as ‘Bain-Marie‘. Using a hand-held electric mixer, beat for 6-8 mins or until thick and pale.
Remove from heat and beat for a further 6-8 mins or until cool.
Whisk the fresh cream in a seperate bowl until stiff peaks form but not till it dries.
Gently fold cream through the egg mixture until well combined. Pour into a 2-litre capacity metal tin.
Spoon over the strawberry puree over the cream mixture and gently with a skewer make swirls. Freeze for 6 hours or overnight.