Ice Cream by Shona Crawford Poole

This is the book to own if you are an ice cream maker. As Shona Crawford Poole puts it, ‘It is the stuff frozen dreams are made of.' Despite the thought that ice cream making is time consuming, it really isn't and with a bit of prior planning, you can churn them out as quickly as you would rustle up a mousse. Obviously, the making process is speeded up if you own an ice cream maker as it saves returning to the freezer every few hours to whisk the mixture to prevent ice crystals forming. Remember, the higher the sugar and fat content, the less whisking the ice will need.

Shona Crawford Poole has put together all her years of experience and expertise to produce a book that is wonderful. First published in 1986 and now updated, every recipe is mouth-watering and together with the book's candy coloured pages and William Lingwood's luscious photography, the whole effect is very enticing.

The wonderful thing about the recipes is that many of them require very few ingredients and providing you have the necessary equipment, you can produce a delicious ice at the drop of a hat. Caramel sorbet is simply made of granulated sugar, water and lemon juice. Or for something of a more adult nature, try port slush, which is a combination of fresh orange juice and port. The alcohol ensures that the ice does not freeze hard and so it can be served straight from the freezer. During the grey months of January and February, make sure that you buy enough Sevile oranges and prepare Sevile orange sorbet. You can also flavour the sorbet with cardamom pods or try crushed coriander seeds. And then imagine how satisfying it would be to enjoy the fruits of a winter harvest in the heat of the summer.

For something a little richer, try zabaglione semi-freddo. This has all the beauty of its warm sister but can be prepared in advance, a dinner party special. Or if you are planning a buffet where your guests might have to stand to eat, think about hollowing out lemons, filling them with lemon ice cream. Freeze and then cut into segments.

As you can see, there are more recipes here than there are hot British summer days but get into gear, crank up your machine and get churning. You have no time to lose.

Publication details
96 pp. Photography by William Lingwood. £12.99
Published by Conran Octopus.
ISBN 1840911735.
2001

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