SCOOP IT UP
Have the summer holidays licked by whipping up some tasty ice creams, lollies and sorbets.
RECIPE THE CUSTARDY SUITE INGREDIENTS 250ml (8fl oz) full-fat milk
Pinch of sea salt
125ml (4fl oz) double cream
88g (3¼oz) caster sugar
4 egg yolks
METHOD Pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil. Meanwhile, whisk the egg yolks in a heatproof bowl until smooth. Add the sugar and salt and whisk until pale and slightly fluffy. Gradually and slowly, pour the hot milk into the egg mixture whilst whisking continuously to prevent the eggs scrambling. Return the mixture to the saucepan and place over a low heat, stirring frequently until the custard thinly coats the back of a wooden spoon. Do not allow to boil. Pour back into the bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, half-fill a sink with cold water and ice and place the bowl of mixture in it for 20 minutes. Never put the hot mixture into the fridge. Once cooled, cover the mixture and refrigerate, ideally overnight, but at least for 6 hours, until thoroughly chilled (at least 4C). Pour the chilled mixture into an ice cream machine and churn according to the manufacturer’s instructions or whisk by hand. When the churning is completed, use a spoon or spatula to scrape the ice cream into a freezer-proof container with a lid. Freeze until it reaches the correct scooping texture (at least 2 hours).
TOP TIP:
Freeze until it reaches the correct scooping texture (at least 2 hours).
RECIPE GLASTONBERRY INGREDIENTS 120ml (3¾fl oz) water
Juice of 1 lemon
120g (3¾oz) caster sugar
Shot of raspberry cordial
650g (1¼lb) fresh or frozen summer fruits (raspberries, strawberries, blueberries, etc),
Dash of grenadine (optional) Dash of balsamic vinegar (optional)
METHOD Pour the water into a saucepan and add the sugar. Place over a low heat and bring to the boil, whisking often, until the sugar dissolves. Add the summer fruits, reduce the heat and allow to simmer for 10 minutes, continuing to whisk until the liquid turns into a syrup. Pour the syrup into a heatproof bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, half-fill a sink with cold water and ice and place the bowl of mixture in it for 20 minutes. Add the lemon juice and shot of raspberry cordial, then sieve the mixture carefully to remove any pulp and seeds. You’ll be left with a thick, rich liquid. If you’d like to spice up your sorbetto, add a dash of grenadine and aged balsamic vinegar now. Cover and refrigerate, ideally overnight, until thoroughly chilled (at least 4C). Pour the chilled mixture into an ice cream machine and churn according to the manufacturer’s instructions or whisk by hand. When the churning is completed, use a spoon or spatula to scrape the sorbetto into a freezer-proof container with a lid. Freeze until it reaches the correct scooping texture (at least 2-3 hours). 138