ICED FANCIES
Nothing tastes better in summer than ice cream. Here, we serve up a scoop or two of Italian-inspired sweet things from Letitia Clark’s La Vita è Dolce to cool you down
PEACH & BASIL SORBET
Makes 1ltr/1¾pt Preparation time 25-30 minutes, plus infusing and not including churning
INGREDIENTS
• 200g/7oz caster sugar
• 100ml/4fl oz water
• 20 fresh basil leaves, rinsed, patted dry and torn
• 750g/1lb 10oz very ripe peaches
• Zest and juice of 2 lemons
1. Bring the sugar and water to
the boil in a small pan. Simmer for 1 minute (swirl the pan to make sure the sugar has melted but do not stir). Once you have a clear, shiny, thick syrup, remove the pan from the heat. Drop in the torn basil leaves, then decant the syrup into a glass jug or bowl to cool. Cover and set aside.
2. Cut the peaches into chunks and macerate them with the lemon zest and the lemon juice.
3. When the syrup has cooled, pour it over the peaches and leave the whole lot to infuse for a few hours at room temperature, or covered in the fridge overnight.
4. Blend everything (leaves, zest and peach flesh) in a blender until you have a smooth purée. Sieve the mixture, discarding the bits of basil left behind in the sieve, and press the pulp to extract all the flavours and juices.
5. Transfer to an ice cream machine and churn according to the manufacturer’s instructions. To make by hand, see tip on p103. Store in an airtight container.
Makes 1ltr/1¾pt Preparation time 20-25 minutes (not including churning)
INGREDIENTS
• 220g/8 oz caster sugar
• 100ml/4fl oz water
• A pinch of salt
• 400g/14oz mascarpone
• 100g/4oz Greek yoghurt
• 250ml/9fl oz milk
1. First make a sugar syrup: put the sugar, water and pinch of salt in a small pan and bring to the boil, swirling the pan to help dissolve the sugar. Simmer over a low heat for about 3 minutes until the syrup is shiny and just slightly thicker. Leave to cool for a minute.
2. In a large bowl, whisk the mascarpone, yoghurt and milk together to form a smooth, creamy mixture. Once the sugar syrup has cooled slightly, whisk it into this mixture. (If the sugar syrup seizes up at this point and turns hard, place the whole lot over a low heat again, whisking until you have a smooth mixture.)
3. Transfer to an ice cream machine and churn according to the manufacturer’s instructions. Store in an airtight container.
Other possibilities:
• Infuse the milk with a handful of roasted coffee beans to make a simple coffee/ mascarpone gelato, or do the same with a cup of wellroasted almonds.