(12 wafers)

Portion size: 1 wafer (± 150 g)

  • 800 g fresh, ripe strawberries
  • 30 ml sugar
  • 10 ml gelatine
  • 30 ml water
  • 2 large eggs
  • 10 ml custard powder
  • 250 ml low fat milk
  • 200 g (225 ml) sugar
  • 5 ml vanilla essence
  • 250 ml cream
  • 24 wafer cookies (like Tasty Treats Wafers, about 1 ½ 100 g packets)

Chop strawberries and sugar in food processor. Refrigerate until required. Soak gelatin in water and melt just before you need it, over boiling water or in the microwave (20 seconds at maximum temperature). Put eggs, custard powder, milk and sugar in a bowl that fits over a pot of just-boiled water. Beat until well combined, then place bowl over hot water. Beat with an electric beater until thick and light of colour. Take bowl off pot and let cool a little. Stir strawberries, molten gelatine and essence into custard sauce. Whip the cream and stir it in. Spoon mixture into bowl and smooth. Freeze overnight until quite hard. Cut ice cream in slices as big as the wafers and put a wafer on either side of each piece of ice cream. Cover with cling wrap and freeze until you want to serve them.