Citrus Fruit Ice Cream, 5 a day, fruit Salad, Herb Butter

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Summer is an easy time to get our five portions of fruit a day. With so many delicious berries to choose from it’s easy to pick our way through our quota, and making a delicious fruit salad couldn’t be easier.

• Pour into a large pan 600ml of water, 225g of caster sugar and a little lemon juice.

• Stir over a low heat until the sugar is dissolved then raise the heat for a further minute.

• Remove from the heat and allow the mixture to cool. Prepare an assortment of fruit into a large glass dish.

• Include grapes, apples, oranges, cherries, pieces of melon – in fact any firm fruits will be fine. Bananas do not work so well because of their texture.

• Then pour syrup over the fruit and keep in the fridge. You can freeze small portions in small tubs for further use but make sure you fill each tub right up to the top before adding the lid.

• Thaw in the fridge, overnight before use. Try serving it with our ice-cream recipe.

Citrus Fruit Ice Cream

You Will Need...

6 egg yolks
225g (8oz) Caster sugar
Juice of two small oranges
Juice of one lemon
Small amount of rind from orange and lemon
½ pint double cream

Instructions

• Place egg yolks and sugar in a bowl and whisk until thick and creamy.
• Gradually whisk in the juice and rind from the fruit.
• Whisk the double cream until just stiff then fold into the egg yolk mixture using a figure of eight motion.
• Turn into a 2 pint foil basin or ice cream tub.
• Cover with lid and freeze until solid.
• To serve thaw at room temperature for 5-10 minutes – serve with piped cream and decorate with slices of orange.

	Many of us grown our own herbs and often we have more than we can use. Try making a herb butter which is really easy and delicious with French crusty bread and cheese. Always use softened butter and season with a little ground black pepper to enhance the flavours. Parsley butter is lovely served with fish and a mixed herb butter goes well with steamed vegetables.
	When you’ve chopped the herb into the butter, shape it into a roll and store in foil – working with cold hands will help. Or make several batches of different butters and freeze in the foil placed inside a freezer bag, well sealed.

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