There’s nothing quite like sitting by the beach with an ice cream in the sunshine – and making your own fresh batch of the dessert is one way to while away a summer afternoon.
It may be daunting to make your own ice cream, and many people assume you need an ice cream maker, but that isn’t the case.
One place that is offering a course in how to make ice cream sundaes is Emsworth Cookery School, run by Barbara Crick.
Participants in the September 2 event will make a selection of ice creams, a sorbet and a frozen yogurt.
Barbara believes having homemade ice cream works so much better: ‘It’s great to make a selection of ice creams to take to parties and barbecues because you can prepare it far in advance.
‘It just tastes so much more creamy and the flavours are stronger than the ones you buy.’
Barbara suggests experimenting with flavours such as coconut and lychee.
For more go to emsworthcookeryschool.co.uk
GLASTONBERRY (SEASONAL BERRY SORBETTO)
120g caster sugar
650g fresh or frozen summer fruits (raspberries, strawberries, blueberries, etc), sieved if frozen
Juice of 1 lemon
Shot of raspberry cordial
Dash of grenadine (optional)
Dash of aged balsamic vinegar (optional)
Pour the water into a saucepan and add the sugar. Place over a low heat and bring to the boil, whisking often, until the sugar dissolves. Add the summer fruits, reduce the heat and allow to simmer for 10 minutes, continuing to whisk until the liquid turns into a syrup.
Pour the syrup into a heatproof bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, half-fill a sink with cold water and ice and place the bowl of mixture in it for 20 minutes.
Add the lemon juice and shot of raspberry cordial, then sieve the mixture carefully to remove any pulp and seeds. You’ll be left with a thick, rich liquid. If you’d like to spice up your sorbetto, add a dash of grenadine and aged balsamic vinegar now. Cover and refrigerate, ideally overnight, until thoroughly chilled (at least 4C).
Pour the chilled mixture into an ice cream machine and churn according to the manufacturer’s instructions or whisk by hand.
When the churning is completed, use a spoon or spatula to scrape the sorbetto into a freezer-proof container with a lid. Freeze until it reaches the correct scooping texture (at least 2-3 hours).
Recipe from The Icecreamists: Vice Creams, Ice Cream Recipes & Other Guilty Pleasures by Matt O’Connor. Priced £16.99. Available now.