Keeping cool with Ice Cream Month

Keeping cool with Ice Cream Month


It’s Ice Cream Month and, given the current heatwave, we think it’s the perfect excuse to make some homemade ice cream and lollies.

Here at Arthur Price, we love experimenting with new homemade treats, and we have recipes for two delicious icy delights. These desserts are not only rather delectable, but also give a nod towards two British summertime favourites – strawberries and cream and Pimm’s and lemonade.

So scoop up our recipes, sit back, and relax as you indulge in these tasty treats this summer.

 

Homemade strawberry ice cream

This dairy delight is a firm favourite amongst even the most adventurous of ice-cream connoisseurs, and is a quirky twist on Wimbledon’s famous strawberries and cream combination. We love this simple recipe, which all of the family can get involved with.

 

Ingredients

250g mascarpone
400g strawberries
200g condensed milk
Optional extras: ice-cream cones, sauce, toppings

 

Technique

Wash and hull the strawberries. Cut them into quarters. Place in a flat-bottomed dish.

Mash the strawberries and tip them into a mixing bowl.

Add the mascarpone and mash it into the strawberry mix.

Add the condensed milk and mix everything together.

Spoon the mixture into a tub and place in freezer.

After at least six hours this should be ready to serve.

Decorate as you wish – and enjoy!

 

Homemade Pimm’s ice lollies

Ask anyone to define quintessential British summertime and chances are they will say sitting in the sun with a Pimm’s and lemonade. And now you can enjoy this delectable beverage in ice-lolly form!

 

Ingredients

500g strawberries
75ml Pimm’s
200ml lemonade
100g golden caster sugar
1 cucumber
Mint leaves

 

Equipment

10 x 80ml ice-lolly moulds
10 x wooden lolly sticks
Food processor
Strainer
Vegetable knife
Glass bowl

 

Technique

Wash, hull and halve the strawberries lengthways. Place them in a blender with 10 mint leaves and blend until smooth.

Strain the mixture, then add the Pimm’s, lemonade and golden caster sugar. Stir the mix until the sugar dissolves.

Cut the cucumber into approx. 20 slices, and quarter the slices.

Pop the cucumber pieces into the ice-lolly moulds and pour in the strawberry mixture.

Place the moulds in the freezer for approximately 45 minutes (or until they are just starting to freeze).

Insert lolly sticks and leave the lollies to freeze until solid.

To remove the ice lollies, dip the mould in hot water for a few seconds, then carefully remove the lollies to serve. Enjoy!