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Ice Creams: Variations & Sauces

Rounding up my ice cream series with variations on a theme, and two sauces. This is also a good place to point out my favourite way of using up the leftover egg whites - not meringues but rather my Dark Chocolate Orange Mousse.


Omit the bay leaves from my bay leaf ice cream and flavour the basic mix with one

of the following:

• a pinch of saffron threads, which you have dry fried for 30 seconds.

• with 4 lg egg yolks: 6 heads of lavender, or 4 heads of lavender and 160g lavender

honey instead of the sugar; strain out the lavender before freezing

• the seeds of vanilla 1.5 pods; strain or not, as you wish, before freezing

• with 40g sugar: 100g of finely chopped crystallised ginger and 3tbsp ginger wine, or 80g

finely chopped stem ginger and 4 tbsp of the syrup

• mulled wine spices (1 muslin bag, enough for 1 bottle of wine); remove before freezing

• 6 sprigs of mint (roughly 13cm each); strain before freezing

Chocolate sauce

200g dark choc (60-70% cocoa solids)

100ml very strong coffee, freshly made

60g caster sugar

100ml whipping or double cream

1 tbsp brandy (optional)

15g butter (optional)

Break up the chocolate and melt it in a basin over a shallow pan of simmering water (the

water mustn’t touch the basin). Stir in the coffee, which should still be warm, the sugar and

cream. Stir in the brandy and/or butter, if using.

Summer berry sauce

400g of mixed summer berries (raspberries, strawberries, blackberries, cherries etc) or

raspberries only, either frozen or fresh

3-4 tbsp caster sugar

2-3 tbsp crème de cassis

Heat the berries (with a tablespoon of water if they are fresh) and simmer for 4-5 minutes.

Stir in the sugar, then the crème de cassis. Adjust sweetness to taste and serve warm or

cold. If you prefer a smoooth sauce, liquidise or process very briefly, then sieve.

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