The Swedes have a name for it – smultronställe – literally wild strawberry patch, it is also used to describe a special place that holds fond memories. Wild strawberries once grew in profusion across northern Europe however as biodiversity struggles against the use of toxic chemicals such as weedkillers, and plantations of Sitka spruce appear in place of natural forestation, these dainty delicious berries have drastically diminished however they often pop up unannounced in organic gardens like ours. Tiny they may be but they are packed with flavour and deserve our attention to make the most of them.
To make strawberry jelly, rinse your handful of berries and warm them gently with sufficient water to just cover the base of the pan. Add roughly an equal volume of pectin sugar and dissolve. Bring to a simmer to cook for approx. 5 minutes until berries are soft but still intact and a clear syrup forming. Immediately pour into a dish and set aside to cool.
To make ice cream, heat 350mls double cream in a pan until scalding hot. Meanwhile whisk 4 egg yolks and 75g golden sugar until pale, thick and holding a trail. Add a few drops pure vanilla extract. Pour the piping hot cream over the eggs, whisking together using a balloon whisk. Set over a pan of hot water and gently continue whisking as the custard heats and thickens to a coating consistency. Pour custard into a container suitable for the freezer and set aside.
When cool, cover and freeze until firm for 2 hours or so then remove from freezer and work roughly with a fork to break up forming ice crystals. Return to freezer and repeat. When serving, remove from freezer at least ½ hour before serving to soften a little. Serve with diced jewels of wild strawberries. Serves 4
