Mara des Bois Strawberries; Tahitian Vanilla Ice Cream

Ollie Dabbous

Ollie Dabbous

9th May 2016
Ollie Dabbous

Mara des Bois Strawberries; Tahitian Vanilla Ice Cream

Mara des Bois Strawberries; Tahitian Vanilla Ice Cream recipe


  • Tahitian vanilla ice cream
  • 1 litre milk
  • 300ml whipping cream
  • 100g dextrose
  • 30g milk powder
  • 4g ice-cream stabiliser
  • 1g xanthan gum
  • 100g caster sugar
  • 100g liquid glucose
  • 1 Tahitian vanilla pod, slit open
  • lengthwise, seeds scraped out
  • Strawberry juice
  • 500g strawberries
  • 250ml water
  • 50g caster sugar
  • 1 lemongrass stick, bruised and
  • chopped
  • ½ vanilla pod, slit open lengthwise
  • 30ml lemon juice
  • To assemble
  • 32 Mara des Bois strawberries, cut
  • in half, plus 8 small strawberries,
  • stem on, to decorate
  • icing sugar
  • lemon juice
  • 24 basil leaves


Tahitian vanilla ice cream
1. Put the milk and cream in a pan
and heat to 84°C. 2. Add all the
powders, plus the sugar and glucose,
and combine with a hand blender
to dissolve. 3. Add the vanilla pod
and seeds, remove from the heat and
transfer to a container. 4. Cover with
cling film and leave to cool. 5. Leave
to mature in the fridge overnight.
6. The next day, remove the vanilla
pod and blend the mixture with
a hand blender to emulsify. 7. Pass
through a fine sieve. 8. Churn
in an ice-cream machine, then
transfer to a chilled container and
store in the freezer.
Strawberry juice
1. Purée the strawberries in a
blender until smooth. 2. Pass the
purée through a fine sieve. 3. Bring
the water and sugar to the boil,
then remove from the heat and add
the lemongrass and vanilla. 4. Cover
with a lid and leave to cool. 5. Add
the strawberry purée and lemon juice
and chill overnight. 6. Pass through
a fine sieve and store on ice for
30 minutes before serving.
To assemble
1. Remove the ice cream from the
freezer and beat it to soften it a little.
2. Season the strawberries with icing
sugar and lemon juice, then leave
for 2 minutes to macerate. 3. Divide
between 8 glass dishes, top with the
basil leaves and spoon over a little
of the strawberry juice. 4. Place
the ice cream in a piping bag with a
star-shaped nozzle and pipe on top.
5. Top with the strawberries
with stems on. 6. Serve with a jug
of strawberry juice alongside.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.