Liven up your summer with these refreshing ice cream recipes. Something for the kids to get involved in!
Sugar-free strawberry and banana ice cream
300ml double cream
300ml whole milk
6 large egg yolks
1 vanilla pod, cut in half lengthways, seeds scraped out (or 2 teaspoons of vanilla bean paste)
500g ripe strawberries, hulled and halved
1 very ripe banana
Pour the cream and milk into a large saucepan and stir in the vanilla pod and seeds. Bring to the boil, then immediately turn off the heat.
Whisk the egg yolks in a large bowl until pale then whisk in the cream and milk. When combined, return the liquid to the saucepan and set over a very low heat.
Cook for about 5 minutes, stirring constantly, until the custard is just thick enough to coat the back of the spoon. If the mixture overheats, the eggs will begin to scramble.
Remove from the heat, remove the vanilla pod and pour the custard into a clean bowl. Cover the surface with cling film to stop a skin forming, leave to cool.
Put the strawberries and banana in a food processor and blend to a puree. Put the cooled custard and the puree into a pre-chilled ice cream maker. Churn until very thick (approx 30 minutes) then transfer to a freezer proof container and freeze.
Leave to stand at room temperature for 5-10 minutes before serving.
Equipment required: Ice cream maker, food processor.
Traffic light ice lollies
½ small watermelon
90g caster sugar
5 ripe kiwis, peeled
3 ripe peaches, peeled
3 tablespoons water
For the red layer, remove the melon seeds. Puree the flesh with 30g of the sugar in a blender. Pour into the ice lolly moulds so they are all 1/3 full. Freeze for 1 ½ hours.
For the yellow layer, blend the peaches with 30g of the sugar. Pour onto the frozen red puree so the moulds are now 2/3 full. Freeze again until solid.
For the green layer, blend the kiwi fruit with the water and 30g of sugar. Sieve the puree to remove the seeds. Fill the lolly moulds. Add the sticks and freeze.
Equipment required: Blender, ice lolly moulds.
Flaming Rum ‘n Raisin
Vanilla ice cream
60g golden sultanas
6 ginger nut biscuits
100ml dark spiced rum
Put the sultanas, raisins and a splash of water into a pan on a medium heat, so they plump up for a few minutes as the water evaporates. Meanwhile, smash up the biscuits and divide between four bowls, adding a scoop of ice cream to each.
When the water’s gone, pour the rum over the sultanas and raisins and spoon the mixture over your ice cream balls.
If you want to impress – set fire to the sultanas and raisins in the pan with a match and serve up after the flames have subsided!
Connect with us
View by date
2021 promises to be a literary gold mine. Here we take a look at the books have got us excited this year… 2020 brought us some fantastic books. Whether it was a non-fiction autobiography such as Greenlights by Matthew McConaughey, or the prequel to the Hunger Games by Suzanne Collins or something more political …Read more...
Prime Minister’s old workplace launches the campaign called, ‘Stamp out the Duty,’ today. The Daily Telegraph, the old workplace of Boris Johnson and considered a strong influence on the current government, is ‘calling on the Treasury to avoid penalising thousands of homebuyers at a time when mortgage lenders are already demanding vast deposits …Read more...
It’s a new year and time to try something new. But just how daring will you be? Bucket lists have an air of morbid finality, a list of ‘must-do’ ambitions before that date with destiny. However, a schedule of mind-expanding, physically demanding experiences might be the ideal psychological boost required as we try to shake …Read more...
Stuck at home all day looking at the grey sky at your window? Dress your way to happiness this month and lighten your mood. Lockdown is tough. Especially this one which has fallen in the middle of winter. That hour of exercise doesn’t look so appealing when the rain is falling and the wind …Read more...
Experts say it would have been a disaster if Government had mothballed ‘cornerstone of the economy’ Mortgage market experts last week declared “it’s business as usual” despite the third national lockdown, with one insisting many would be grateful the Government had sidestepped “placing the property market back into a pandemic-induced cryogenic deep freeze”. Insiders pointed …Read more...