Another glorious bank holiday is here celebrating the reign of one of our country’s greatest monarchs – Elizabeth II. For most of us Brits, that means two days off to hopefully relax and bask in some lovely sunshine (even the most hard-hearted republicans have to like the Royals just a little bit for giving us some extra days off over the past 13 months!) A series of street parties, picnics and general frolicking will flow through the nation, and one key element of nearly all of these will be food. An endless array of jubilee themed cooking equipment, recipes and ideas have taken over shops, bombarding us all with ideas – so that if what I intend to do just now 🙂 Over the next week, I will be putting up some posts for easy and exciting jubilee treats which you can make to help celebrate over the weekend.
Because it WILL be a sunny weekend, my first thought was a nice cold treat, and what better than ice-cream! I do not have an ice-cream maker and do not really see the point as there are many lovely recipes which can be made without. My special jubilee ice-cream encompasses some seasonal British delights as well as using colours to represent our great Union Jack. I have used strawberries, how raspberries can be used if you prefer (I just got to the supermarket too late in the day to buy any)
500ml double cream
70g caster sugar
3 medium egg yolks
6 drops of vanilla extract
200g strawberries (washed and quartered)
200g blueberries (washed)
100g shortbread biscuits (broken into small pieces)
Place the cream and vanilla extract in a medium size saucepan and bring to the boil, stirring occasionally. Reduce to simmer, add the sugar and mix until the sugar has dissolved. Whisk the egg yolks together in a large bowl, then pour in the hot cream mixture, stirring constantly. Pour the mixture through a sieve into another bowl (preferably a freezer proof one), add the fruit and shortbread and mix gently until combined. Transfer to a freezer-proof container if you need to, or cover the bowl with cling film and leave to set in the freezer for 3 hours. Leave to stand at room temperature for about 30 minutes before eating (or pop the container in the microwave on a low heat for 30 seconds).
The use of only cream in this mixture means that you do not need an ice-cream machine (as when you use milk it needs churning every few hours). However in my opinion, it is a lot richer and sweeter with cream, therefore this will always be my ideal recipe (and much quicker as well!). And the red, white and blue looks really effective, perfect for celebrating bring British – enjoy 🙂