Sunset in Amalfi (Tramonto in Amalfi)



The Amalfi Coast: A Collection Of Italian Recipes-In this great recipe, lemon and orange ice-creams are swirled together and served with a strawberry sauce. Spectacular to look at and even better to eat! There is something splendid about rich custard ice-cream made with citrus fruits. Serves 4–6 Ingredients For the orange ice-cream zest and juice of 2 oranges 350ml milk 350ml double cream 6 egg yolks 225g caster sugar For the lemon ice-cream zest and juice of 3 lemons 350ml milk 350ml double cream 6 egg yolks 225g caster sugar For the strawberry sauce (makes enough for 6-8) 500g strawberries 50–100g caster sugar Method To make the orange ice-cream, peel the zest of 1 orange into long lengths using a potato peeler, omitting as much of the white pith as possible. Heat the milk and cream along with the orange zest in a pan over a medium heat to just below boiling point (if using a thermometer it should read between 75C and 80C. Meanwhile, beat the egg yolks and sugar together in a bowl until smooth. When the milk and cream have reached the correct temperature, add a ladleful of the liquid to the beaten eggs, stirring constantly. Pour this mixture back into the milk pan and whisk on a low heat, bringing the custard up to just below boiling point (85C). The mixture will thicken and should coat the back of a wooden spoon. Do not allow it to boil or it will separate. Remove the pan from the heat and mix in the juice of both oranges. Strain through a sieve into a bowl and stir in the finely grated zest of the remaining orange. Set this bowl over a larger bowl filled with iced water to cool the mixture quickly. As soon as it is cold, churn in an ice-cream maker. To make the lemon ice-cream, follow the method for making the orange ice-cream, substituting the orange zest and juice for lemon zest and juice. To make the strawberry sauce, hull the strawberries and cut any large ones in half. Tip into a large saucepan and add the sugar, to taste. Bring to a gentle boil and cook for 15–20 minutes, or until the strawberries give easily when squished against the side of the pan. Strain through a sieve into a jug and when cool store covered in the fridge, for up to 1 week. To make the Sunset in Amalfi, spoon the orange and lemon ice-creams into a container, together with a few tablespoons of the strawberry sauce swirled through – you will soon see the streaks of sunset appearing. Don’t worry if it looks messy at this stage. Freeze overnight and serve with a little extra strawberry sauce.

Mango kulfi



Karam Sethi-Mango kulfi The Indian dessert kulfi is an ideal recipe to try if you don’t own an ice-cream maker – it’s usually made in a mould so it doesn’t require churning like regular ice-cream does. Serves 6 – 8 Ingredients 5 litres whole milk 1kg sugar 1kg fresh Alfonso mango flesh, blended to a pulp 200ml whipping cream Method Reduce the milk in a pan over a low heat for 2 hours until thickened and then add the sugar. Leave to cool before adding the mango pulp and mixing well. Then mix in the whipping cream and transfer to the freezer for half an hour. Mix the frozen mixture well before transferring to a kulfi mould and placing back into the freezer for at least 6 hours or overnight - it should be quite firm. Serve with fresh Alfonso mangoes.

Peanut butter ice-cream



Master and Servant-You can use good shop-bought smooth peanut butter but the creator of this recipe, Matt Edwards, makes his own. Serves 4 Ingredients For the peanut butter 180g good quality unsalted peanuts 60g unsalted butter (softened) 10g sea salt 20g caster sugar Blitz all ingredients together in a food processor to a smooth consistency. For the ice-cream 450ml milk 375ml single cream 100g egg yolks 25g caster sugar 250g peanut butter pinch of salt Method: Warm the peanut butter in a pan and set aside. Heat the milk and cream in a pan until just below boiling point. Whisk the egg yolks, sugar and salt to a paste in a bowl. Keep whisking and pour on the hot milk and cream. Stir in the warm peanut butter until fully incorporated. Return to the pan and cook to 74C. Remove and chill. Churn the mixture from cold in an ice-cream machine. If you don’t have one, beat it every hour for four hours to avoid ice crystals forming.