Strawberr y shortcake ice lollies
The sun's comingout
1 carton of Walkers Highlander Shortbread
240ml (8½fl oz) milk
200g (7oz) strawberry purée
100g (3½oz) sugar
½ tsp vanilla extract
4-5 strawberries, puréed
1 Add the milk and sugar to a medium-sized saucepan and cook over a medium heat, stirring regularly until the sugar is dissolved. Set aside to cool.
2 Add the strawberry purée to a medium sized saucepan over a medium heat and cook until reduced by half, to about 1 cup. The mixture may come to a light boil, but you don’t really want it to start boiling a lot. Remove the strawberry mixture from the heat and add three-quarters of a cup of the milk mixture and stir to combine. Add the vanilla extract to the remaining milk and stir to ombine. Set aside.
3 Add a couple of strawberry slices to 8 ice lolly moulds, pressing against the insides of the mould. Add some of the strawberry mixture to the bottom of the ice lolly moulds, so they are one-third full. Freeze for about 1 hour.
4 Crumble 3-4 Shortbread Highlanders and add to the milk mixture. You want to be sure that the crumbled shortbread is in small enough pieces that they can fit into the ice lolly moulds. Divide the milk mixture among the ice lolly moulds so that each mould is now about two-thirds full.
5 Place an ice lolly stick into each lolly, making sure the stick goes down into the bottom strawberry layer at least about halfway. This will be important for when you remove the lollies from the mould later. Freeze the ice lollies for about another hour.
6 Divide the remaining strawberry mixture among the ice lollies, then sprinkle some crumbled shortbread on top. Freeze until firm, 4-6 hours or overnight.
7 To remove the ice lollies from the moulds, put the moulds in room temperature water for several seconds, then wiggle free. 8 Enjoy immediately or store in the freezer in a sandwich bag.
We suggest wrapping the ice lollies in parchment paper so they don’t stick to the bag.
Ice cream sandw iches
12 Walkers Shortbread, in any round shape, big or small ice cream (any flavour)
To decorate sprinkles chopped nuts dried berries flaked chocolate melted chocolate
1 Soften the ice cream slightly by taking it out of the fridge 5 minutes before scooping.
2 Pour the decorations of your choice into shallow bowls suitable for dipping and rolling your sandwich edges.
3 With an ice cream scoop, scoop out a ball of ice cream and sandwich it between two shortbread rounds.
4 Carefully squish the rounds together and smooth the ice cream around the sides with a palette knife, then roll the edges of the ice cream sandwich in the decoration bowl of your choice.
5 Melt chocolate and drizzle over your sandwiches or partially dunk them in chocolate – have some fun and get creative with your decorations! 6 Serve immediately, or pop in the freezer to set further.
Cassis-butter ice cream
400g (14oz) cassis fruit coulis (blackcurrant fruit purée)
60g (2oz) sugar
1 vanilla pod
50ml (1¾fl oz) cassis (blackcurrant liqueur)
220g (8oz) cold butter
5 free-range egg yolks
1 Prepare the ice cream by mixing the cassis liqueur and the cassis fruit coulis with the pulp of the vanilla pod and heating to around 80°C/122°F (use a thermometer!).
2 Cut the butter into cubes and mix in with a hand blender.
3 Beat the egg yolks in a bainmarie until fluffy and fold into the cassis and butter mixture. Allow the creamy mixture to cool slightly, but do not allow to become cold.
4 Beat the mixture again and freeze in an ice cream machine for around 45 minutes until firm. 5 Remove the ice cream, add to a cocotte and freeze in the freezer for at least 3 hours before serving.
Chef’s tip: Ice cream cones are a fun way of serving!
Vanilla ice cream with warm chocolate sauce
250ml (9fl oz) milk
500ml (17fl oz) cream
100g (3½oz) sugar
2 vanilla pods
6 free-range egg yolks
50g (1¾oz) brown sugar juice of
½ an orange
100g (3½oz) dark chocolate
2 tbsp whiskey
1 Add the milk, 350ml (12fl oz) cream and 50g (1¾oz) sugar to a saucepan. Slit the vanilla pods lengthways, scrape out the pulp and add together with the pods to the milk-cream mixture. Bring to a boil, remove from the heat and allow to steep for 10 minutes.
2 Meanwhile, add the egg yolks with the remaining sugar to a bowl and whisk until creamy. Pour the vanillamilk-cream through a sieve onto the egg yolks, stirring well, then pour back into the saucepan and whisk on a medium heat, stirring continuously until it forms a thickish cream.
3 Let the vanilla cream cool and freeze in an ice cream maker for about 30 minutes until creamy and firm.
4 Meanwhile, boil the remaining cream with the brown sugar and orange juice. Remove from the heat, chop the chocolate into small pieces and add gradually until it melts. Flavour the sauce to taste with a little whiskey. Portion the ice cream into bowls and pour the warm sauce over the top.
White chocolate coffee lollies
250ml (9fl oz) shop-bought custard
250ml (9fl oz) Arctic Coffee
100g (3½oz) white chocolate, melted
2 tbsp finely chopped hazelnuts
1 Pour the custard and White Chocolatte Artic Coffee into a jug and stir to combine. Pour the mixture into 8 ice lolly moulds and freeze for 4-5 hours.
2 Once frozen, remove the lollies from the moulds, drizzle over the melted white chocolate and sprinkle over the hazelnuts.
Chef’s tip: An easy way to melt white chocolate is to break up pieces into a bowl, the microwave for 50 seconds. Alternatively place the bowl over boiling water and heat gently until melted.
Summer berry Eton mess
250ml (9fl oz) carton of UHT skimmed milk
1 pack of 8 meringue nests
200g (7oz) punnet of blueberries
200g (7oz) punnet of raspberries
1 tsp vanilla essence a few mint sprigs
7 Spoon into individual serving dishes and garnish with mint.
1 Begin by placing the unopened carton of skimmed milk into the freezer for a few hours until the milk is partially frozen (you should still be able to squeeze the carton).
2 Rinse and pat dry the berries and set aside.
3 Break up the meringues into large pieces and set aside.
4 Remove the iced milk from the freezer, cut off the top and empty into a large bowl or jug.
5 Add the vanilla essence to the milk and use a Dualit Hand Blender Wand or other hand blender to blend into the semi-frozen milk, until the mixture starts to increase in volume. Ensure to reach the bottom of the jug with the wand.
6 Once whipped to a fluffly consistency, stir in the broken meringues and berries.
Chef’s tips: Mix a few of the red berries into the milk to turn it a light pink before adding the remaining berries. To fully indulge, double cream can be used in place of the skimmed milk. Experiment with different berries and fruits! ■