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Fresh Irish strawberries are a real summer treat. Our temperate summers give us sweet, juicy fruit that we think makes the best strawberry ice cream! Murphy's Strawberry Ice Cream Ingredients:130g sugar5 egg yolks240ml cream200ml milk200g fresh strawberries15ml (1 tablespoon) fresh lemon juice1 teaspoon vanilla essenceWhat to do:1. Rinse and hull the strawberries2. Put them in a food processor or blender and pulse two or three times. You don’t want to purée them, just break them up a bit.3. Combine the strawberries, lemon juice, and 30g of the sugar in a saucepan and cook over low heat for about 5 minutes until the sugar is dissolved. Put aside to cool.4. Bring the milk to a low simmer5. Remove from the heat6. Beat the rest of the sugar and egg yolks together until thick and pale yellow.7. Beat the milk into the eggs and sugar in a slow stream. Pour the mixture back into the pan, and place over low heat.8. Stir continuously until the custard thickens slightly (around 65-70C) and just cost the back of the spoon. Don’t over heat, though, because at around 76C you will scramble the eggs!9. Immediately remove from heat.10. Transfer the custard into a small container, cover, and refrigerate until cool. (5C)11. Stir in the strawberries and vanilla12. Whip the cream until it has doubled in volume (you should have soft peaks - don’t over whip)13. Fold and gently stir the cream into the custard.14. Freeze using a domestic ice cream machine, or cover and place in the freezer, stirring every few hours to break up ice crystals15. If you’re using a domestic ice cream machine, transfer to a freezer-proof covered container when the ice cream has achieved a semi-solid consistency (around 15 minutes). Place in freezer, and continue to freeze until solidNotes: 1. Vanilla is optional, but we like it as a base flavour for this ice cream2. To pasteurise the eggs, heat the custard to 73C and maintain that temperature for at least 5 minutes. Use a cooking thermometer, though! If the c

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