Since Greg had tonsillitis, I simply had to make some ice cream! Greg chose (#42) Soft Fruit Ice Cream (or Soffru, as Vic and Bob would say). It’s a great recipe and very different to the ginger ice cream I made last month; it doesn’t require any custards, so although there are several stages, it’s quite easy because you can take your time without the worry of your custard turning into scrambled eggs. If you’ve never made ice cream, this is probably the best place to start I reckon.
The main problem was finding soft fruits in April in Britain! It’s easy to buy strawberries, but they are so insipid unless they’re in season. I had a look in the greengrocers and saw some lovely ripe peaches and snapped them up. I knew I had raspberries frozen at home as a back up, and they are prefect with peaches – a la peach Melba.
To make the ice cream start by liquidising a pound of soft fruit along with the juice and zest of an orange in a blender, add about 4 ounces of icing sugar to sweeten it (you must use icing sugar as it dissolves instantly). This was folded into half a pint of double cream and a quarter of single single cream that had been whipped and sweetened, again with icing sugar. The mixture was poured into the ice cream maker. Meanwhile, I whipped two egg whites, and when the ice cream was softly frozen, I folded it into the whites, along with three tablespoons of Cointreau. Then I scoffed a load of it the next day. Oink!
#42 Soft Fruit Ice Cream – 8/10. This is a lovely fresh ice cream, very different to a custard-based one. It could have been improved by the addition of a more appropriate liqueur, such as creme de framboise, seeing as I used raspberries. However, I shall be practicing this one loads whenever I see some nice fruit in the summer!