As the weather is set to get hot again and we all run for the shade, Sarah Thompson of Sussex Kitchen shares five of her seasonal ice cream recipes inspired by the Sussex countryside. Easy to make and oh, so local, what a wonderful way to celebrate a Sussex summer.
Garden Mint & Sussex Cream Ice Cream
Ingredients:
- 300 ml double cream
- 300 ml whole milk
- Large handful of fresh mint
- 100 g sugar
- 3 egg yolks
Method:
Infuse milk with mint. Strain, then make a custard with yolks and sugar. Add cream, chill, then churn or freeze.
Cucumber, Lime & Mint Sorbet
Ingredients:
- 1 large cucumber, peeled
- Juice and zest of 2 limes
- Small handful of mint
- 80 g sugar
- 100 ml water
Method:
Blend cucumber, mint, lime and sugar. Strain, chill, and freeze for a crisp, zesty treat.
Honey & Yoghurt Ice Cream
Ingredients:
- 400 g Greek yoghurt
- 100 ml double cream
- 100 ml wildflower honey
- 1 tsp vanilla extract
Method:
Mix all ingredients until smooth. Chill and freeze, stirring periodically.
Boozy Elderflower & Lemon Sorbet
Ingredients:
- 150 ml elderflower cordial
- 150 ml water
- Juice of 2 lemons
- 1 tbsp vodka (optional for texture)
- 75 g sugar
Method:
Mix all, chill and freeze. The alcohol keeps it scoopable and gives it a grown-up twist.
No-Churn Strawberry & Basil Ice Cream
Ingredients:
- 300 ml double cream
- 200 g strawberries (hulled)
- 100 ml condensed milk
- A few fresh basil leaves (finely chopped)
- 1 tsp vanilla extract
Method:
Purée the strawberries and basil together. In a bowl, whip the double cream until soft peaks form. Gently fold in the condensed milk, vanilla extract, and strawberry-basil purée. Pour the mixture into a freezer-safe container and freeze for at least six hours or until firm.
Sarah Thompson is a food and travel photographer, writer and stylist. You can find her at https://sussexkitchen.co.uk and at @sussexkitchen
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