Newspaper article The Journal (Newcastle, England)

Prolong Summer with Homemade Ice Cream

Newspaper article The Journal (Newcastle, England)

Prolong Summer with Homemade Ice Cream

Article excerpt


WELL, summer is quietly slipping away, but I think September and October are often the nicest months weather-wise in these parts. They are frequently better than the summer, which let's face it, wouldn't be difficult this year. So, plenty of time still, to enjoy ice cream. In fact my choice of recipe this week is prompted by our autumn raspberries, which are really coming into their own now.

They are huge - almost like loganberries and I find that fruiting later in the year than summer raspberries, as they do, they tend to avoid most of the bugs and creepy crawlies that attack the latter.

Having said that, this year it is a bit of a race between me and the wasps and I am sure there must be a wasps' nest somewhere hidden deep within the canes, although I'm not keen on investigating further. I did that a couple of summers ago and came across a nest hanging from a metal frame that was housing some delphiniums. After being stung three times I gave up trying to chop down the delphiniums, forgoing a second round of flowers in autumn.

This week's recipe is honey and lemon yoghurt ice cream - yes I know I've misled you, talking about raspberries, but one of my favourite combinations is lemon and raspberries and in particular lemon ice cream and raspberries.

If I'm in a hurry and in my quest for these two flavours together, I quite often mix a tablespoon or two of lemon curd into some crme friche to accompany a bowl of fresh raspberries. If buying the lemon curd, buy the best you can afford as some of the cheaper brands are not quite up to scratch.

This is so easy to make and doesn't require an ice cream machine or whisking during the freezing process. Just mix together, pour into a container and freeze overnight. Not really 'proper' ice cream, but what's wrong with a little bit of cheating every now and again? …

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