Easy recipe Strawberry Pistachio Ice-cream Bombes Recipe

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one hundred and twenty-fiveg strawberries, washed, hulled, coarsely chopped about one tablespoon caster sugar two x three hundredml ctns thickened cream (Recipes by ingridients cream) two hundred and fiftyml (about one cup) milk (Recipes by ingridients milk) about six egg yolks one hundred and fifty-fiveg (three/four cup) caster sugar, extra two drops pink liquid food colouring about fourtyg (one quarter cup) pistachio kernels, coarsely chopped two drops green liquid food colouring Fresh strawberries, washed, halved, extra, to serveStep about one Combine strawberries and sugar in a saucepan over low heat. Cook, stirring, for two minutes or until strawberries soften and sugar dissolves. Strain mixture through a fine sieve into a medium bowl, pushing the berries through with the back of a spoon. Discard seeds. Step two Combine the cream (Recipes by ingridients cream) and milk (Recipes by ingridients milk) in a medium saucepan and bring to a simmer over medium heat. Remove from heat. Strawberry Pistachio Ice-cream Bombes Recipe. Use a balloon whisk to whisk together the egg yolks and extra sugar in a heatproof bowl until thick and pale. Gradually stir the hot cream (Recipes by ingridients cream) mixture into the egg mixture. Place in a clean saucepan over low heat and cook, stirring with a wooden spoon, for five minutes or until the custard coats the back of the spoon. Strawberry Pistachio Ice-cream Bombes Recipe. Divide the mixture among two heatproof bowls. Add the strawberry (Recipes by ingridients strawberry) mixture and pink food colouring to one portion and stir to combine. Add the pistachio and green food colouring to the remaining portion and stir to combine. Step three Pour the strawberry (Recipes by ingridients strawberry) mixture and pistachio mixture into separate shallow metal containers. Strawberry Pistachio Ice-cream Bombes Recipe. Cover with foil and place in freezer for four hours or until firm. Step four Roughly break up the strawberry (Recipes by ingridients strawberry) mixture with a metal spoon. Transfer to a large bowl and use an electric beater to beat until smooth. Return to the metal container. Place in the freezer for about thirty-about fourty-five minutes or until firm. Repeat with the pistachio mixture. Step five Divide half the strawberry (Recipes by ingridients strawberry) mixture evenly among four one hundred and eighty-fiveml (three/four-cup) capacity metal dariole moulds. Use the back of a spoon to smooth the surface. Strawberry Pistachio Ice-cream Bombes Recipe. Spoon the pistachio mixture over the strawberry (Recipes by ingridients strawberry) mixture and smooth the surface. Strawberry Pistachio Ice-cream Bombes Recipe. Return the dariole moulds and the remaining strawberry (Recipes by ingridients strawberry) mixture to the freezer for about thirty minutes or until firm. Strawberry Pistachio Ice-cream Bombes Recipe. Divide the remaining strawberry (Recipes by ingridients strawberry) mixture among the dariole moulds and smooth the surface. Strawberry Pistachio Ice-cream Bombes Recipe. Return to the freezer for four hours or until set. Strawberry Pistachio Ice-cream Bombes Recipe. Step about six Dip the base of each dariole mould in hot water for about one-two seconds. Turn the ice-cream bombes out onto serving plates. Serve immediately with the extra strawberries..