Cherry Ice Cream

Much to my surprise, the British summer is still here, and with no sign of respite from the heat, I made another batch of ice cream! Normally, when you think of cherry flavoured anything, you think of something very sweet and fruity and maybe a bit sour, but I wanted this ice cream to be a bit more subtle and refreshing. This is why I added very little sugar and I also didn't cook the cherries prior to mixing them with the rest of the ingredients. Because of the acid in the cherries, the mixture does split a little bit, but I found that it didn't affect the taste or texture in any noticeable way. Anyway, I hope you enjoy the recipe and remember to stay hydrated!


Cherry Ice Cream

Bare Necessities
350g/3cups/12.5oz Frozen Cherries
250ml/8.5fl.oz Milk
250ml/8.5fl.oz Double Cream
50g/1.75oz Sugar
2tsp Vanilla Essence

1. Pour all of the ingredients into a saucepan and stir on a low heat until the sugar has dissolved and the cherries are soft. Feel free to squish a few to let out some of the flavour.
2. Set the mixture aside for 5-10 minutes to allow it to cool.
3. Pour the mixture into your ice cream machine and freeze according to your manufacturer's instructions.
4. Pour the ice cream into tupperware boxes and freeze for 2-3 hours or until ready to serve.
5. Serve up and enjoy!

Austrian Lattice Pie

Don't ask me why it's called Austrian Lattice Pie and not Swiss Lattice Pie, or any other country for that matter, I have absolutely no idea. In my eyes, it is simply a raspberry pie and a yummy one at that! Now you will notice that my lattice work is rather messy and somewhat sparse, that is because I used a slightly too big pan and so was left a little short on the pastry front when it came time for the lattice. Serves me right for being too lazy to measure out the tin! One thing I like about this recipe is that it doesn't make the assumption that you're going to be making your own pastry because, whilst that is a really great thing to be able to do, who has the time?

Here is the original recipe I was working with:

Austrian Lattice Pie

Bare Necessities:

12oz/340g Frozen Raspberries

2oz/60g Caster Sugar

1/2oz/15g Butter

3/4tsp Cinnamon

1pack Shortcrust Pastry

2oz/60g Ground Almonds

1 Egg White

pinch Caster Sugar for finishing

1. Preheat the oven to 375F/190C.

2. Put the raspberries, sugar, butter and cinnamon in a saucepan and heat gently.

3. Roll out the pastry and gently place it in the tin, being sure to push it into all the little crevices and corners.

4. Cover the base evenly with the ground almonds.

5. Once the raspberry mixture is fully combined and the fruit is nice and soft, carefully pour it onto the ground almonds.

6. Use the remaining pastry to create a lattice design on the top of the pie.

7. Brush the lattice with the egg white and then sprinkle with sugar.

8. Pop in the oven for 30 minutes.

9. Once cooked, place on a cooling rack and allow to cool slightly.

10. Slice up and enjoy with a dollop of cream!

Any Berry Ice Cream

Summer has hit Britain. Even though this will probably only last a matter of days, our glorious nation decides to bare all and dye their almost reflective, white skin a hue of burnt pink. In other words, it's hit above 15C and we've decided that, despite it only being march, it is most definitely summer and, to celebrate this, we must wear minimal clothing and eat copious amounts of ice cream. I know you lot must be getting sick of my constant ice creaming, especially if you don't have an ice cream machine, but believe me, this recipe is as versatile as it is yummy. Sadly, I have yet to find a simple and good recipe for ice cream that doesn't require an ice cream machine, but rest assured, I am constantly on the look out, and I will only give you guys at home the best of the best!


I've made this recipe twice now, once with strawberries and raspberries, and once with blackberries and blueberries, both times it was delish! You will probably notice that I haven't put the weight equivalent for the berries, this is simply because the weight will all depend on the berries you use.


Anyway, whilst I'm lapping up my vitamin D outside, you can get on with this FABulous recipe!


Any Berry Ice Cream
Bare Necessities

1 1/2cups Berries (Fresh or frozen, its doesn't matter)
3/4cups/185ml Milk
2/3cups/150g Granulated Sugar
1 1/2cups/375ml Double Cream
1 1/2tsp Vanilla Extract

1. Stir the milk with the sugar until it has completely dissolved.
2. Mix in the cream and vanilla extract and pop in the fridge to chill.
3. Chop up the berries into small chunks and then take the cream mixture out of the fridge and pour in the berries.
4. If you have an Ice cream machine, pour the whole thing into the machine and follow the normal procedure.
5. Serve up in a bowl or cone or, if you just cant wait, eat it straight out of the pot!