Icelollies

FREEZE FRAME SUMMER

RASPBERRY RIPPLE ICE CREAM INGREDIENTS For the ice-cream base 250ml milk 1 vanilla pod, split and seeds scraped out 4 egg yolks 100g caster sugar 250ml double cream For the ripple 200g fresh raspberries 2 tbsp caster sugar Home made ice cream really is a treat worth making, particularly with seasonal berries, you really will taste the difference. Whilst an ice cream machine does speed up the process, it is entirely possible to make a tasty ice cream – just slightly less refined - without one. This recipe will impress young and old alike and will keep in the freezer for a month.

This delicious recipe is adapted from an Angela Hartnett.

METHOD: Pour the milk into a saucepan, add the scraped out vanilla pod and bring slowly up to boiling point.Meanwhile, in a bowl, beat the egg yolks and sugar until thick.When the milk reaches scalding point, remove and discard the vanilla pod and, stirring all the time, gradually pour the milk into the egg yolk mix. Pour the whole lot back into the pan and heat gently, stirring with a wooden spoon, until the custard thickens. Have ready a large bowl of iced water. When you can see a film form over the back of the spoon, remove the saucepan from the heat and leave to cool over the iced water. Once the custard base is cold, stir in the cream.

For the ripple, mash the raspberries, strain the purĂŠe through a sieve to get rid of any pips, then stir in the caster sugar.Transfer the custard mixture to an ice-cream maker, and churn. A few minutes before the ice-cream has finished churning, and with the motor still running, slowly pour the raspberry sauce through the slot in the top of the machine, and churn until the ice-cream is done to a nice soft set. Transfer the ice-cream to a suitable freezer-proof container with a lid and freeze Alternatively if you don't have an ice cream machine, pour the ice-cream mix into a freezerproof container for which you have a lid, and freeze for an hour. Take the container out of the freezer, stir the mixture (or, better still, beat it with an electric whisk) evenly to disperse the ice crystals and return to the freezer. Repeat twice more at hourly intervals, then leave to set solid.

BERRY YOGHURT ICE LOLLIES This is a really easy recipe for summer berries - especially those that are a bit overripe.

With the supermarkets awash with berry yoghurts making your own is far tastier, economical and freezing the nutrients in the berries- healthier too!

If you don't have ice lolly mould try using paper cups and ice lolly sticks instead (you can write your own jokes on them). Have fun layering your favourite flavours, just give the first layer 10-15 minutes in the freezer before you add the next. When you press the fruit into the moulds the whole fruits will be a feature too. Really the possibilities are endless...

INGREDIENTS Makes 10 lollies 1 large tub plain Greek Yoghurt 3 tbsp of honey 1 tsp of vanilla extract 100g blueberries 100g raspberries METHOD Mix the Greek yoghurt, honey & vanilla extract until well blended. Add half of the mixture to the ice lolly moulds and place the berries in each mould and push to the bottom of the mould with a cocktail stick. Pop them in the freezer for about 15 minutes just to harden them up a bit.

Meanwhile, using a blender purÊe the remaining Greek yoghurt and the berries. Add the mix to the ice lolly moulds and freeze for at least 3 – 4 hours. Enjoy!

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