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By Dorothy Miles

Espresso and Dark Chocolate Ice Cream

All you need to make this decadent no-churn ice cream is a whisk and a little time.

Serves 6

300ml double cream

130ml condensed milk

1 very strong double espresso (approx. 60ml)

50g dark chocolate

Method

Make the double espresso and allow it cool.

Meanwhile, pour the cream and condensed milk into a bowl and whisk until soft peaks are formed and the cream mixture fills the whisk.

Pour in the cold double espresso and whisk thoroughly to combine.

Using a large knife, chop the dark chocolate into irregularly sized shards and chunks. Fold them through your velvety, latte coloured cream.

Transfer the cream to a freezer-safe container – a Tupperware or recycled ice cream carton- and pop it in the freezer to set for at least four hours.

This ice cream will set very hard if left to freeze for more than 12 hours, so make sure you bring it out of the freezer about 10 minutes before you want to eat!

Mascarpone and Sour Cherry

This more traditional ice cream takes a little more time as it uses a custard base but has the most wonderfully unctuous and indulgent texture, making it worth the extra effort. Churn in an ice cream maker for the smoothest and most brilliant texture.

Serves 6

100ml double cream

140ml semi-skimmed milk

3 egg yolks (approx. 60g)

170g caster sugar

250g mascarpone cheese

3 generous tbsp tinned/ jarred sour cherries in syrup

Method

To make the custard, measure out the cream, milk and sugar into a small saucepan. Warm the mixture over a medium heat, stirring regularly, until all the sugar has dissolved and the mixture is just about to come to the boil.

Meanwhile, put the egg yolks in a small bowl and whisk them briefly.

Once the sweet cream mixture has just reached boiling point, remove it from the heat and slowly pour it over the egg yolks, whisking them constantly. Pour in a slow and steady trickle to avoid overheating your eggs and ruining your custard.

Once all the cream has been whisked into the eggs, return the mix to the pan and place over a medium heat.

Stirring constantly, cook the custard until it becomes thick. When it’s ready, you’ll notice that all of the foamy bubbles disappear from the top of the mixture, you’ll start to feel the resistance against your spoon, the custard will coat the spoon, and a clean line will remain on the spoon when you run your finger through it. You must stir it all the time and keep the heat steady to avoid scrambling your mixture.

Once the perfect custard consistency has been achieved, transfer the mix into a clean bowl and set aside to cool for about 10 minutes.

Then, whisk in the mascarpone cheese, beating thoroughly to ensure that all the lumps are broken up and the cheese is fully incorporated.

Allow the mixture to cool to room temperature then chill it in the fridge for 1 hour until completely cold. This will help it to churn quicker.

Transfer the mixture into your prepared ice cream maker, and churn it according to your machine instructions, or until it reaches the consistency of soft serve, Mr Whippy-style ice cream.

Add the cherries and allow it to churn for a few minutes more, watching as your ice cream becomes a beautiful dusky pink with flashes of deep red cherry.

Transfer to a freezer-safe container and pop it in the freezer to firm up for at least 4 hours.

Lemon and Ginger Sorbet

Light and refreshing, this is the perfect treat for a hot afternoon. This sorbet can be made with or without an ice cream maker.

Serves 4

360g full-fat Greek yoghurt

zest 1 lemon

30ml lemon juice (approx. 1 ½ lemons)

10g fresh ginger

2 heaped tsp chopped stem ginger in syrup

70g caster sugar

Method

Zest the lemon and set aside. Now squeeze the juice into a small pan. Weigh the sugar into the pan too.

Peel the ginger and grate it into the pan.

Over a medium heat, warm the sugar and lemon until the sugar has all dissolved, leaving a syrup. Turn off the heat and leave to cool for at least 30 minutes to allow the flavour of the ginger to infuse and the mixture to become completely cool.

Weigh the yoghurt into a bowl and stir through the zest and the 2 heaped tsps chopped stem ginger. (If you’re using whole stem ginger, finely chop it first and add a generous amount of the syrup too.)

Strain the sugar syrup through a fine sieve into the bowl of yoghurt. This will remove the stringy lumps of ginger.

Whisk the mixture thoroughly to combine.

Churn the mixture in your ice cream maker until the desired sorbet consistency is achieved OR transfer to a large freezer-safe container and pop the mixture directly into the freezer. After an hour, take the mixture out of the freezer and whisk it thoroughly to break up the ice crystals. Repeat this step 3 times, and then leave it to set for a further couple of hours before serving.

The regular whisking helps break up the ice crystals, helping to give it a smooth consistency.

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