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FRUIT ICE CREAMS
RICH STRAWBERRY ICE CREAM
This is a basic, simple recipe for a fruit ice cream. Substitute any other soft fruit for the strawberries
but remember to taste the mixture for sweetness before freezing.
1 lb (500 g) ripe strawberries - 1/2 pint (300 ml) double cream - 4 oz (100 g) caster sugar -
Juice of a lemon.
Mash the strawberries or purée them in a liquidiser or processor. Mix the sugar, cream and lemon
juice into the purée.
(Makes approximately 1 1/4 pints mixture)
STORE CUPBOARD STRAWBERRY ICE CREAM
1 Ib (500 g) strawberries, fresh, frozen or tinned - 1 x 14 oz (400 g) can evaporated milk -
4 oz (100 g) icing sugar - Juice of a lemon.
Chill the can of evaporated milk overnight or for several hours. If frozen, defrost the strawberries
then add the lemon juice and mash them or purée them in a liquidiser or food processor. Beat the
chilled milk until thick, stir in the sugar and strawberry purée. (Note: this ice cream can be made
with other fruits, try mangoes or raspberries or lightly stewed damsons).
(Makes approximately 1 1/2 pints mixture)
RASPBERRY AND YOGHURT ICE CREAM
8 oz (250 g) raspberries - 4 oz (100 g) caster sugar - 1/2 pint (300 ml) yoghurt.
You can use frozen raspberries, but defrost them. Mash the raspberries or purée them in a liqui-
diser or food processor and if you like a smooth ice cream sieve out the pips. Mix the sugar and
yoghurt into the purée.
(Makes 3/4 to one pint mixture)
BLACKCURRANT ICE CREAM
1 Ib (500 g) blackcurrants - 5 oz (150 g) sugar - 1 pint (600 ml) whipping or double cream
4 tablespoons Crème de Cassis (optional).
Put the picked over and washed fruit in a saucepan with the sugar and three or four tablespoons of
water. Set the pan over a low heat and gently stew the blackcurrants until they are soft. Purée
them, (this is easiest in a liquidiser or food processor) then sieve out the pips and leave until cold.
Stir in the cream, and if you are using it, crème de cassis.
(Makes up to 1 1/2 pints of mixture)
RASPBERRY AND REDCURRANT ICE CREAM WITH SOFT CHEESE
8 oz (250 g) raspberries - 4 oz (100 g) redcurrants - 3 oz (75 g) sugar - 4 oz (100 g) soft cheese -
8 fl oz (250 ml) milk.
Gently stew the redcurrants with the sugar and 3 fl oz (75 ml) water. When they are soft purée both
the redcurrants and the raspberries and strain the purée to remove the pips. Put the cheese in a
bowl and gradually beat in the milk. When it has amalgamated stir in the fruit puree.
(Makes up to 1 pint mixture)
