Chill out – it's easy to make ice cream

There are various stories about the origins of ice cream according to Alex Barker, author of 500 Ice Creams And Sorbets.

Alex explains that the process is relatively straight-forward. "At its simplest, it's a matter of beating cream, eggs, sugar and flavourings together, and stirring this mixture while it freezes."

CREAMY BANANA ROLL

Serves 8

6 ripe bananas

475ml soya milk

6tbsp pure maple syrup

2tsp vanilla extract

3tbsp toasted sesame seeds

3tbsp unsweetened sifted cocoa powder

Chocolate, to decorate

Freeze the bananas in their skins for about two hours. Peel, slice and then blend bananas in a food processor with the soya milk, maple syrup, vanilla and sesame seeds until well blended. Spoon on to a foil-lined baking sheet, spread out evenly and freeze for one hour.

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Remove when it is still slightly soft. Then roll up (Swiss-roll style) into a cylinder, covering with a second layer of foil and twisting the ends tightly. Freeze for another hour until really firm.

To serve, unwrap the roll

on a flat surface and sprinkle all over with the cocoa powder. Transfer to a serving dish and decorate with chocolate curls.

RASPBERRY WATER ICE

Serves 4

250g fresh raspberries

120ml light red wine

240ml water

175g caster sugar

Combine all the ingredients thoroughly. Pour through a fine mesh sieve until quite smooth.

Pour the mixture into a freezer container and freeze until partly frozen. Break up into crystals once, then leave until almost frozen.

To serve, break up or

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scrape the water ice into crystals and spoon into cold wine glasses. Serve with biscuits.

ICED STRAWBERRY FROSTY SUMMER PUDDING

Serves 6-8

50g fresh breadcrumbs

1-2tbsp demerara sugar

450g frozen summer fruits (such as blackberries, raspberries, strawberries, red-and blackcurrants and cherries)

2tsp allspice

Frozen or fresh berries, mint leaves and crme friche or thick, plain yogurt, to serve

Preheat the oven to 190C/Gas Mark 5. Line a one-litre ring mould with clingfilm and place in the freezer. Place the breadcrumbs on a baking tray with the sugar. Roast in the preheated oven until golden and crispy, stirring once or twice so they are thoroughly crisp. Set aside until completely cooled.

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In a food processor, whizz the frozen fruits until well blended and pulpy but not softened. Quickly stir in the toasted breadcrumbs and the allspice. Spoon into the cold ring mould. Smooth the top, cover and freeze until firm or ready to dish up.

To serve, invert onto a plate, remove clingfilm and top with berries and a few mint leaves. Serve immediately with crme friche or thick, plain yogurt.

Can be kept in the freezer (in or out of the ring mould) for three or four months, covered with clingfilm and foil. Remove from the freezer about 15 minutes before serving.

All recipes taken from 500 Ice Cream & Sorbets by Alex Barker, 9.99, Apple Press. To order a copy from the Yorkshire Post Bookshop, call free on 0800 0153232 or go online at www.yorkshire postbookshop.co.uk. P&P is 2.75.