• gg_bannerwh2010
  • gg_bannerwh-2
  • gg_bannerwh-3
  • gg_bannerwh-4
  • gg_bannerwh-5
  • gg_bannerwh-6
  • gg_bannerwh-7
  • gg_bannerwh-8
  • gg_bannerwh-9
  • gg_bannerwh-10
  • gg_bannerwh-11

Olive’s Strawberry Ice Cream
Makes approximately ¾ L

500g pouring cream
215g caster sugar
6 extra large egg yolks (61g eggs minimum)
250g very ripe strawberries, hulled, washed and dried and pureed

Microwave Method
Put the cream in a two–litre microwave safe bowl and microwave on high for 5minutes. Put the egg yolks and sugar into the bowl of an electric mixer and whisk them until they are pale and voluminous. As soon as the cream has finished in the microwave whisk it into the egg yolks/sugar, and when completely combined return it to the microwave safe bowl. Microwave for a further 1 minute on medium low, strain and whisk in the strawberry puree. Chill and churn.

Yes shock horror I believe in using modern technology and have used the microwave for making my ice cream bases for almost 25 years Microwave is great for making ice cream bases you can never scorch the cream on the stove and you don’t have to stand their stirring so it saves heaps of labour, kills the bugs and best of all it’s idiot and apprentice proof…you’ve got to love that! food editor Ann Oliver

Thermomix or MyCook Method
Put the eggs and sugar into the bowl and combine. Add the cream, mix well and heat to 90°C on stir, the add the strawberries, puree and strain. Chill and churn.

tip — if you are looking for a silken smooth ice cream strain after you have whisked in the strawberry puree

Strawberry Sorbet
makes about ¾ L

500g very ripe strawberries, washed, hulled and dried
250g cold alginate enhanced sorbet solution — recipe follows
50g strained lime juice

Put everything in a Thermomix, MyCook or blender and puree. Strain and churn.


  • this can also be set in trays in the freezer and raked
  • if you have a Thermomix or MyCook but don’t have an ice cream machine. Freeze the sorbet in deep ice block trays and a few minutes before you want to serve unmould the sorbet blocks into the bowl and process until smooth as if it has been churned. It can be held in the jug in the freezer for about 30 minutes, but if you try to reprocess the Thermomix gives a fault 52 which means the prongs are too wet to engage.

Alginate Enhanced Sorbet Solution
revised recipe September 2011
This sorbet base gives a good consistency and more stability with berries and berry purees without adding any sweetness

1kg water
500g caster sugar
4g sodium alginate

Weigh the water and sugar into a saucepan and place it on high heat, stirring until the sugar is dissolved. Bring to the boil add the alginate and whisk in with a Bamix until it is incorporated. Chill and refrigerate in and airtight container – will keep three to four weeks at 3°C.

strawberry and raspberry friandes just one of the many strawberry recipes you can enjoy in the coming weeks

the people behind Galaxy Guidesfood editor and publisher
Ann Oliver

champagne editor
Kaaren Palmer


Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

restaurant review policy

employment opportunities


unless otherwise stated
copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.