Ice cream

(Traditional Rowett childhood recipe)

Ingredients

Juice of 1 orange
Juice of half a lemon
1 mashed banana
1 cup of sugar
1 cup of cream (unspecified)
Colouring (unspecified) optional

Method

1. Put all the ingredients in a bowl
2. Whisk with a rotary whisk
3. Pour into a plastic tub
4. Freeze in the freezer or freezie bit of your fridge
5. Optional, remove during freezing a whisk again (this is not in the recipe, but then nothing is except step 2).
6. Eat on a hot day :)

Luscious lemon flavoured cream

Three dessertspoonfuls of creme fraiche (about half a pot)
Juice of half a lemon
three teaspoons of sugar

Mix all together energetically.
Pour over strawberries or raspberries, or generally serve it with anything that needs cream, or chill to make ice cream.

Chocolate sauce for ice-cream

The recipe from the little scrap of green paper in the recipe folder.

Makes plenty for 4!

3 level dsp cocoa
1 rounded tsp cornflour
2 1/2 floz water
5 oz sugar

Put cocoa, cornflour and water in a saucepan. Bring carefuly to the boil, mixing well. Add sugar. Reboil when required, adding a knob of butter.

lemon sorbet

1.5 pints of water
12 oz sugar
rind and juice of 4 lemons
2 egg whites

1. Pare thins strips of the lemon peel off, just the yellow surface, not down to the white. Add them to a pan containing the water. NB It's not clear to me whether it's better to squeeze the lemons first or later.
   
2. Add the sugar to the pan and heat gently until the sugar has dissolved.
3. Boil rapidly for about five minutes.
4. Remove from the heat and allow the syrup to cool.
5. Squeeze the juice from the lemons. Add it to the cooled syrup.
6. Strain the syrup into a suitable freezing box.
   
7. Add the egg whites (just as they are, not beaten).
8. Gently break up the egg whites with a fork to disperse them.
9. Place uncovered in the fast freeze section of the freezer.
   
10. About two or three hours later, check to see if it is mushy. Don't be too impatient: it needs to be really almost frozen.
11. Decant the mush into a large basin (chill this in the fridge first, especially in warm weather).
12. Whisk it until it's all white and frothy. In my view a hand rotary whisk may be better than an electric one.
    
13. Spoon the froth back into the ice cream box (you may need two), put on the lid and place it in the freezer. It will be ready in an hour or two.

This makes more than two litres in my experience.