‘Ice cream has long been a favorite of mine; I blame my mother, who used to pretend to work for the International Ice Cream Inspectorate whenever she visited an ice-cream parlor. She was so convincing that the staff would invariably start doling out tasters before the veneer cracked and the giggles gave her away. ‘At about the same time, I inherited a fabulous ice-cream maker, sadly long-since deceased, that would churn the perfect dessert in around 20 minutes. If you have anything more than a passing interest, a machine of your own will be a superb investment. Apart from anything else, it’s such a fabulous way to make use of seasonal fruit gluts. ‘If not, stick to semifreddos, granitas and ice lollies, none of which need any help while they freeze.’ Below, we’ve listed our very favorite ice cream recipes – the perfect desserts for summer lunch recipes.
Toasted marzipan and peach semifreddo
Toasted marzipan and peach semifreddo
Toasting marzipan brings out a rich flavor that works wonders with peaches. Fills a large loaf tin Ingredients:
150g marzipan, chopped into 1cm cubes3 large eggs1 large egg yolk200g golden caster sugar500ml double cream1 tsp vanilla extract2 ripe and fragrant peaches or nectarines
Method:
Gooseberry and elderflower frozen yogurt
Gooseberry and elderflower frozen yogurt
Elderflower and gooseberry make great partners and this refreshing iced yogurt shows them both off well. The addition of a little vodka or gin gives a smoother texture. Serves 4-6 Ingredients:
300g ripe gooseberries, topped and tailed 175g golden caster sugarPinch of salt150ml elderflower cordial1 tbsp gin or vodka1 tbsp lemon juice250g Greek yoghurt
Method:
Coconut, pineapple and kaffir lime granita
Coconut, pineapple and kaffir lime granita
Granita can be made with little more than a freezer, a fork and a shallow container. Tracking down kaffir lime leaves is more than worth it for the taste they impart; like the freshest and most fragrant lime zest imaginable. Serves 6 Ingredients:
120g caster sugar4 fresh or frozen kaffir lime leaves, bruisedJuice of 2 limesPinch of salt800g ripe fresh pineapple, peeled, cored and cubed, plus extra to serve200ml reduced-fat coconut milk
Method:
White chocolate ice lollies with plum and star anise
White chocolate ice lollies with plum and star anise
You’ll need 150ml lolly moulds and wooden sticks to make these grown-up ice lollies. Makes 8 Ingredients: For the plum mixture:
60g golden caster sugar1 whole star anise300g ripe plums (about 6-7), stoned and roughly choppedJuice of ½ lemon
For the white chocolate mixture:
150g good-quality white chocolate, finely chopped75ml condensed milk200ml whole milk150ml single cream½ tsp vanilla extract
Method:
Turkish Delight and rose ice cream
Turkish Delight and rose ice cream
This is an incredibly delicious dessert, especially when served with fresh figs or raspberries. It’s subtle and exotic and I just can’t recommend it enough. Serves 6 Ingredients:
3 egg yolks75g golden caster sugar300ml double cream400ml whole milk150g rose Turkish delight cubes, roughly chopped1 tbsp rosewater
Method:
Perfect vanilla ice cream
Perfect vanilla ice cream
This is my tried, tested and tweaked vanilla ice-cream recipe. Liven it up with any of the quick sauces on the right. Makes about 1 litre Ingredients:
350ml double cream500ml whole milk1 plump vanilla pod, split and seeds scraped outPinch of sea salt4 egg yolks100g golden caster sugar
Method:
100g dark chocolate, roughly chopped 150ml sweetened condensed milk 5 tbsp milk 25g slightly salted butter, softened
Method:
500g summer berries (raspberries, blueberries and hulled and halved strawberries)60g golden caster sugar ½ vanilla pod, split 2 tbsp balsamic vinegar
Method:
50g pecans 75g slightly salted butter 200ml maple syrup (preferably Grade B) 120ml double cream
Method:
Ginger and apricot ice cream floats
Ginger and apricot ice cream floats
The vodka can’t be tasted, but makes the sorbet easier to scoop. Leave it out if you prefer, or up the booze levels by using alcoholic ginger beer. Makes 4 Ingredients: For the apricot sorbet:
175g golden granulated sugar4cm piece fresh ginger, peeled and finely grated600g ripe and fragrant apricots, halved and stoned1 tbsp vodka (optional)
To serve:
4 tbsp stem ginger syrup 550ml ginger beer
Method:
