Fruit-based Ice-creams

In this chapter, I have flavoured ice-creams with various kinds of fruit, from slightly tart morello (sour) cherries to sweet summer strawberries.

Morello Cherry

Morello (sour) cherries have a rounded flavour that can be slightly sour. Always buy cherries at the height of their season for maximum sweetness and flavour. For an extra-special summer treat, try adding a teaspoon of Kirsch.

Makes about 1 litre/1¾ pints/4¼ cups

250 g/9 oz/1 small can of morello (sour) cherries, drained

100 g/4 oz/½ cup caster (superfine) sugar

300 ml/½ pint/1¼ cups milk

300 ml/½ pint/1¼ cups double (heavy) cream

1 Wash and stone the cherries and cut them into small pieces. Set a handful aside for later use, then purée the remainder in a food processor or liquidiser.

2 Add the sugar to the puréed cherries.

3 Pour the milk and cream into a large jug and add half of the blended cherry mixture. Chill in the fridge for 1 hour.

4 Pour the mixture into the ice-cream maker and churn for about 30 minutes until thick and creamy.

5 Fold in the chopped cherries, then loosely fold in the blended cherries to give a marbled effect.

6 Transfer to a freezer container and freeze for at least 4 hours until firm.

Passion Fruit & Lychee

The distinctive flavours of passion fruit and lychees marry together successfully in this delicious ice-cream. They are further complemented by the combination of sweet evaporated milk with tangy yoghurt and lemon.

Makes just under 1 litre/1¾ pints/4¼ cups

200 g/7 oz/1 small can of lychees, stoned (pitted)

Juice and finely chopped zest of ½ lemon

75 g/3 oz/1/3 cup caster (superfine) sugar

300 ml/½ pint/1¼ cups double (heavy) cream

30 ml/2 tbsp plain yoghurt

150 ml/¼ pint/2/3 cup evaporated milk

2 passion fruits, halved and flesh scooped out

1 Purée the lychees and lemon juice together in a food processor or liquidiser. Strain the mixture through a sieve (strainer) and discard the solids.

2 Whisk the sugar into the lychee juice.

3 Add the cream, yoghurt, evaporated milk and passion fruits to the mixture and stir well, then mix in the lemon zest. Chill in the fridge for 1 hour.

4 Pour the mixture into the ice-cream maker and churn for about 40 minutes until thick and creamy.

5 Transfer to a freezer container and freeze for at least 4 hours until firm.

Ginger & Orange

This is a quick version of my Cinnamon and Orange ice-cream, but in my opinion it’s just as tasty. Serve the ice-cream in small balls placed in scooped-out orange shells with a sprig of mint and Orange Thins.

Makes 1 litre/1¾ pints/4¼ cups

2 large oranges

150 ml/¼ pint/2/3 cup single (light) cream

150 ml/¼ pint/2/3 cup double (heavy) cream

75 g/3 oz/1/3 cup caster (superfine) sugar

75 g/3 oz/½ cup crystallised (candied) stem ginger, finely chopped

75 g/3 oz/½ cup candied orange peel

To serve:

large oranges

sprigs of fresh mint

1 Thoroughly scrub the oranges in warm soapy water, then rinse and dry them well. Using a sharp knife, remove only the coloured outer layer of the zest, then finely chop. Squeeze the juice into a large jug.

2 Place the orange juice, both types of cream and sugar in a bowl and whisk until combined. Chill in the fridge for about 1 hour.

3 Pour the mixture into the ice-cream maker and churn for about 30 minutes until thick and creamy. Add the orange zest and ginger and turn for a further 2 revolutions until evenly distributed

4 Transfer to a freezer container and freeze for at least 4 hours until firm.

5 To serve, slice the top off an orange (1 per person), discard the lid, then scoop out the flesh using a spoon. Chill the orange skin in the fridge for about 2 hours. Remove the ice-cream from the freezer and allow to soften slightly. Using a melon baller, scoop the ice-cream into small balls and place in the hollowed-out orange. Decorate with a sprig of fresh mint and serve with Orange Thins.

Light Elderflower

You can make this with elderflower cordial, which is available in major supermarkets, or you could make your own version. Elderflowers are usually around in early summer.

Makes 1 litre/1¾ pints/4¼ cups

75 g/3 oz/1/3 cup caster (superfine) sugar

150 ml/¼ pint/2/3 cup evaporated milk

150 ml/¼ pint/2/3 cup elderflower cordial

150 ml/¼ pint/2/3 cup double (heavy) cream

45 ml/3 tbsp plain yoghurt

1 Place the sugar and evaporated milk in a heavy-based saucepan and heat gently, stirring occasionally, until the sugar has dissolved. Remove from the heat and leave to cool.

2 Stir in the elderflower cordial, cream and yoghurt. Chill in the fridge for 30 minutes.

3 Pour the mixture into the ice-cream maker and churn for about 30 minutes until thick and creamy.

4 Transfer to a freezer container and freeze for at least 4 hours until firm.

Pineapple & Quark

A refreshing ice-cream that looks amazing served with balls of Lemon & Lime Yoghurt, piled high in a scooped-out pineapple shell, then topped with lashings of whipped cream.

Makes just over 1 litre/1¾ pints/4¼ cups

1 large fresh pineapple

50 g/2 oz/¼ cup caster (superfine) sugar

150 ml/¼ pint/2/3 cup double (heavy) cream

150 ml/¼ pint/2/3 cup quark

1 lemon

To serve:

whipped cream

1 Using a sharp knife, carefully cut off the top third of the pineapple. Scoop out the flesh using a spoon, remove and discard the core. Finely chop the flesh – you will need about 250 g/9 oz. Chill the pineapple skin.

2 Purée the pineapple in a food processor or liquidiser until smooth, then transfer to a bowl. Add the sugar and stir well to combine.

3 Whisk the cream, a little at a time, into the quark until the mixture is smooth and lump free.

4 Thoroughly scrub the lemon in warm soapy water, then rinse and dry well. Using a sharp knife, remove only the coloured outer layer of the zest, then finely chop. Squeeze the juice.

5 Add the lemon juice and zest to the cream mixture with the pineapple purée. Chill in the fridge for 1 hour.

6 Pour the mixture into the ice-cream maker and churn for about 40 minutes until thick and creamy.

7 Transfer to a freezer container and freeze for at least 4 hours until firm.

8 To serve, remove the ice-cream from the freezer and leave to soften slightly. Scoop into small balls with the Lemon and Lime Yoghurt and pile into the hollowed-out pineapple. Top with whipped cream.

Banana & Yoghurt

I’ve used mainly plain yoghurt with a splash of cream to give this rich, caramel-coloured ice-cream a healthy twist. For an extra-special treat, add a few chunks of vanilla or chocolate fudge just before freezing.

Makes just under 1 litre/1¾ pints/4¼ cups

3 ripe bananas, roughly chopped

15 ml/1 tbsp clear runny honey

75 g/3 oz/1/3 cup dark brown sugar

150 ml/¼ pint/2/3 cup single (light) cream

300 ml/½ pint/1¼ cups plain yoghurt

Juice of 1 lemon

1 Put the bananas into a food processor or liquidiser. Add the honey, sugar and 50 ml/2 fl oz/¼ cup of the cream, then blend until a smooth, lump-free purée.

2 Add the yoghurt and blend until the ingredients are thoroughly combined. Stir in the lemon juice to stop the bananas from browning. Chill in the fridge for 1 hour.

3 Stir in the remaining cream.

4 Pour the mixture into the ice-cream maker and churn for about 40 minutes until thick and creamy.

5 Transfer to a freezer container and freeze for at least 4 hours until firm.

Raspberry Ripple

Raspberry ripple is still one of the most popular ice-creams. I have found that cooking the fruit with sugar removes any trace of acidity and intensifies the raspberry flavour. Use fresh raspberries when in season, otherwise frozen will do.

Makes just over 1 litre/1¾ pints/4¼ cups

300 g /11 oz fresh raspberries

200 g/7 oz/scant 1 cup caster (superfine) sugar

250 ml/8 fl oz/1 cup water

300 ml/½ pint/1¼ cups double (heavy) cream

300 ml/½ pint/1¼ cups milk

50 g/2 oz/¼ cup vanilla sugar

1 Purée the raspberries in a food processor or liquidiser with 100 g/4 oz/½ cup of the caster (superfine) sugar. Press the mixture through a sieve (strainer), using the back of a spoon, and discard the seeds.

2 Put the remaining sugar and water into a heavy-based saucepan and heat gently, stirring occasionally, for about 5 minutes until the sugar has dissolved and becomes syrupy.

3 Add the puréed raspberries to the pan and cook for a further 5 minutes until the liquid has reduced, thickened and turns a rich ruby colour. Remove from the heat and leave to cool.

4 Pour the cream and milk into a large jug and whisk in the vanilla sugar. Chill in the fridge for 1 hour.

5 Pour the cream mixture into the ice-cream maker and churn for about 30 minutes until thick and creamy.

6 Transfer to a freezer container and gently fold in the raspberry concentrate, creating a ripple effect. Freeze for at least 4 hours until firm.

Ginger Mango Ripple

An exotic blend of fruit and spices, this rich ice-cream uses fresh sweet Indian mangoes. Canned mangoes work equally well; just remember to drain away the syrup before use. The ice-cream is perfect served on a hot summer’s day.

Makes just under 1 litre/1¾ pints/4¼ cups

450 g/1 lb ripe mango flesh, stoned (pitted) and flesh scooped out

2.5 cm/1 in piece of fresh root ginger, peeled and sliced

300 ml/½ pint/1¼ cups double (heavy) cream

175 g/6 oz/¾ cup caster (superfine) sugar

30 ml/2 tbsp water

1 Purée the mango and ginger in a food processor or liquidiser. Press through a sieve (strainer), using the back of a spoon, and discard any bits. Set aside 2 tablespoons of the purée for the sauce.

2 Put the cream, 100 g/4 oz/½ cup of the sugar and the puréed fruit into a large jug and mix well to combine. Chill in the fridge for 1 hour.

3 Pour the mixture into the ice-cream maker and churn for about 30 minutes until thick and creamy.

4 Meanwhile, put the remaining sugar and water into a heavy-based saucepan and heat gently, stirring occasionally, until the sugar has dissolved. Increase the heat and boil rapidly, without stirring, for about 10 minutes until the mixture turns a golden brown and has caramelised. Leave to cool slightly.

5 Mix together the slightly cooled caramel and the reserved mango purée. Place the churned ice-cream into a large bowl and lightly fold in the mango sauce to give a marbled effect.

6 Transfer to a freezer container and freeze for at least 4 hours until firm.

Classic Strawberry

My version of this popular classic is really quick and easy to make and the delicious chunks of fruit make a welcome addition. Serve with Shortbread Wedges and Strawberry Sauce.

Makes about 750 ml/1¼ pints/3 cups

450 g/1 lb ripe strawberries

100 g/4 oz/½ cup vanilla sugar

300 ml/½ pint/1¼ cups double (heavy) cream

2.5 ml/½ tsp balsamic vinegar

1 Hull the strawberries and wash them well under cold running water. Pat dry with kitchen (paper) towels and set aside a few strawberries for later use. Purée the rest in a food processor or liquidiser.

2 Put the vanilla sugar and cream into a large jug and whisk well.

3 Add the balsamic vinegar and strawberry purée and fold until thoroughly combined. Chill in the fridge for 1 hour.

4 Pour the mixture into the ice-cream maker and churn for about 30 minutes until thick and creamy. Chop the reserved strawberries and add to the machine. Turn for a further 2 revolutions until evenly distributed.

5 Transfer to a freezer container and freeze for at least 4 hours until firm.

Coconut & Lemon

Serve this exotic ice-cream in slices sandwiched between refreshing Lemon & Lime Yoghurt, and with a drizzle of Lemon & Lime Sauce.

Makes just over 1 litre/1¾ pints/4¼ cups

1 lemon

100 ml/3½ fl oz/scant ½ cup canned coconut milk

50 g/2 oz/¼ cup caster (superfine) sugar

150 ml/¼ pint/2/3 cup single (light) cream

150 ml/¼ pint/2/3 cup evaporated milk

200 ml/7 fl oz/scant 1 cup plain yoghurt

50 g/2 oz coconut flesh, coarsely grated

1 Preheat the oven to 180°C/350°F/gas 4/fan oven 160°C.

2 Thoroughly scrub the lemon in warm soapy water, then rinse and dry well. Using a sharp knife, remove only the coloured outer layer of the zest, then finely chop. Squeeze the juice.

3 Pour the coconut milk into a bowl, then add the sugar and cream. Whisk well to ensure that the sugar is thoroughly combined.

4 Add the evaporated milk to the mixture, then stir in the yoghurt, a tablespoon at a time, to make a smooth mixture.

5 Add the lemon zest and juice – a little at a time to avoid the mixture curdling – to the yoghurt mixture.

6 Place the grated coconut on a baking (cookie) sheet and bake in the preheated oven for 15 minutes, turning occasionally, until it begins to brown. Leave to cool, then add to the ice-cream mixture. Chill in the fridge for 2 hours.

7 Pour the mixture into the ice-cream maker and churn for about 40 minutes until thick and creamy.

8 Transfer to a freezer container and freeze for at least 4 hours until firm.

Peach Melba

Fragrant sweet peaches lend a sophisticated note to this marbled ice-cream. Serve with Hot Raspberry Sauce and Shortbread Wedges.

Makes about 750 ml/1¼ pints/3 cups

4 large ripe peaches

150 g/5 oz/2/3 cup caster (superfine) sugar

50 ml/2 fl oz/3½ tbsp water

300 ml/½ pint/1¼ cups whipping cream

100 ml/3½ fl oz/scant ½ cup milk

150 ml/¼ pint/2/3 cup plain yoghurt

½ quantity Hot Raspberry Sauce, cooled

1 Place the peaches in a bowl of boiling water for about 5 minutes, then when the skins begin to split, carefully peel. Cut the peaches into quarters and discard the stones (pits).

2 Place the peach quarters in a small frying pan (skillet) with 50 g/2 oz/¼ cup of the sugar and the water. Cook for 3 minutes until the sugar just begins to caramelise. Leave to cool, then cut the peaches into small squares.

3 Add the remaining sugar to the cream and whip into soft peaks. Fold in the milk, yoghurt and caramelised peaches. Chill in the fridge for 2 hours.

4 Pour the mixture into the ice-cream maker and churn for about 40 minutes until thick and creamy.

5 Transfer to a freezer container and roughly fold in the cooled raspberry sauce, then freeze for at least 4 hours until firm.

Quick Kulfi

Sultanas (golden raisins) and nuts enhance the overall taste of this classic Indian ice-cream. Serve simply in Caramelised Baskets with a drizzle of Lemon & Lime Sauce.

Makes about 1 litre/1¾ pints/4¼ cups

400 ml/14 fl oz/1 large can of evaporated milk

50 g/2 oz/½ cup skinned and finely chopped pistachio nuts

6 cardamom pods, seeds removed

150 ml/¼ pint/2/3 cup double (heavy) cream

100 g/4 oz/½ cup caster (superfine) sugar

2.5 ml/½ tsp rosewater

Juice of 1 lemon

75 g/3 oz/½ cup sultanas (golden raisins)

1 Remove the label from the can of evaporated milk and place it in a large saucepan of water. Bring to the boil, then reduce the heat and simmer for 20 minutes. Carefully pour out the hot water and replace with cold. Leave the can to cool, then chill in the fridge for 24 hours.

2 Dry-roast the pistachios in a frying pan (skillet); keep a close eye on them as they can burn very easily. Turn the nuts regularly to ensure that they are brown all over. Remove from the pan and set side.

3 Place the cardamom seeds in a pestle and mortar and grind until a fine powder.

4 Put the evaporated milk and cream into a large bowl and whisk until they have doubled in volume. Stir in the sugar, ground cardamom, rosewater and lemon juice.

5 Pour the mixture into the ice-cream maker and churn for about 30 minutes until thick and creamy. Add the sultanas and toasted nuts and turn for a further 2 revolutions until evenly distributed.

6 Transfer to a freezer container and freeze for least 4 hours until firm.

Lavender & Viola

This is made with sugar infused with aromatic fresh lavender. If making it yourself, it will take at least 2 weeks for the scent of the lavender to infuse the sugar, but you can also buy it ready-prepared.

Makes 1 litre/1¾ pints/4¼ cups

300 ml/½ pint/1¼ cups double (heavy) cream

2 egg whites

100 g/4 oz/½ cup lavender-infused sugar (see below)

175 g/6 oz clear runny honey

A handful of fresh lavender flowers, lightly crushed

To decorate:

About 12 small viola flowers

1 small egg white, beaten

caster (superfine) sugar, for coating

1 Lightly whip the cream until it forms soft peaks.

2 Beat the egg whites until they form stiff peaks, then add the lavender sugar a spoonful at a time, whisking well between each addition.

3 Fold the honey and lavender flowers into the cream, then carefully fold in the egg whites. Chill in the fridge for 2 hours.

4 Spoon the mixture into the ice-cream maker and churn for about 40 minutes until thick and creamy.

5 Transfer to a freezer container and freeze for at least 4 hours until firm.

6 Brush the violas with egg white and dip them into the sugar. Place the violas on kitchen (paper) towels and leave to dry thoroughly before sprinkling them over the ice-cream.

Lavender Sugar

This fragrant sugar can be used in all manner of desserts and baked goods. It is simple to make, but you will have to leave it for about 2 weeks to allow the scent of the lavender to infuse the sugar.

20 fresh lavender heads with stems

450 g/1 lb/2 cups caster (superfine) sugar

To make lavender-infused sugar, place the lavender heads-down into a jar of caster (superfine) sugar. Leave in a dry, cool place for about 2 weeks, or longer, for the scented oil to infuse the sugar. Once made, the sugar should last several months if stored in an airtight container. Use as a light floral sugar in place of ordinary caster or vanilla sugar.