Phil Vickery's frozen desserts šØ
Itās getting hot, hot, hot! As we enjoy the warmest day of the year so far, Phil Vickery is helping you cool down with three delicious home-made frozen treats.
Easy No-Churn Forrest Fruits Ice Cream
Serves 4-6
Ingredients
450g frozen black forest fruits, defrosted
2 tbsp lemon juice
4 medium egg whites at room temperature
pinch cream of tartar
175g castor sugar, unrefined if possible
2 tsp vanilla extract
250mls double cream
Method
1. Line a lightly oiled 2lb loaf tin with cling film.
2. Liquidise the thawed fruits with the lemon juice until nice and thick. You will end up with roughly 350g. You will need 250g for the recipe, the other 100g is for the sauce.
3. Pass through a fine sieve to get rid of all the pips and skins.
4. Next whip the egg whites with the cream of tartar until lightly foamy but holding their own weight.
5. Add half the sugar and beat until very firm and glossy, then add the rest of the sugar and whip until very firm.
6. Lightly whip the double cream with the vanilla.Ā
7. Fold the vanilla cream into the meringue, then add the puree and carefully fold together well. Do not overwork.
8. Cover with cling film and freeze overnight.
9. Slice and serve with extra sauce and a little fresh fruit and sauce.
Iced Berries With White Chocolate Sauce
Serves 4
Ingredients
500g frozen berries, currants, blueberries etc
6-8 Amaretti biscuits, crushed
250g white chocolate
300mls double cream
1 tsp vanilla bean paste
finely grated lemon zest
Method
1. Melt the white chocolate along with the cream and vanilla bean paste over a pan of gently simmering water.
2. Lay the fruits no more than 1 layer thick onto a large bowl, then top with half the crushed biscuits and leave for 10 minutes.
3. When ready to serve, spoon over the hot white chocolate and vanilla cream then sprinkle over the rest of the biscuits and a little zest and serve. The chocolate should just melt the berries.