Last of the Summer . . . .

Just spent a glorious week in Majorca with the Husband, his brother and girl friend and two other very good friends.  The sun shone yellow all day in a sky of blue and the time was spent swimming, reading, talking (a lot of) and much laughter.  We alternated between going out at night and cooking in, each made-up (not our own partners) couple taking a turn to prepare, cook and serve.  We all did very well, I thought, as each evening was rounded off with chocolate and guitars.

Home now and with nearly the last of the blackberries picked, I am now looking at the damson trees which this year are boughed down with fruit.  As it appears as if summer is passing, I thought I would give you one last ice cream recipe – and using the damsons.  You can also make it with fruit you have picked, frozen and defrosted so you can have the Last of Summer all the year round!

Damson Ice Cream

• 4 free-range eggs, separated
• 100g/3½oz caster sugar
• 300ml/½pint double cream
•  150ml damson puree

Whisk the egg whites in a large bowl until stiff peaks form when the whisk is removed. Slowly whisk in the caster sugar, then continue to whisk until the egg whites are stiff and glossy. Whisk the cream in a separate bowl until soft peaks form when the whisk is removed.  Fold the cream, egg yolks and puree into the meringue mixture until well combined.  Pour into a plastic container and freeze for at least 2 hours.

A little extra for the weekend . . .

My great friend, Pat, was one of our merry band last week. On the last day of the holiday, she had an accident falling badly on the volcanic rocks which lace the sea. She was a real trooper and bore up well with a visit to the hospital and 12 stiches in her arm! So this next recipe is mostly for her – turns out she has a passion for salted caramel ice cream (thinking of the cones we ate wandering around the old town of Alucida) – and this is one of the easiest possible (if your arm is still out of use ask the lovely Ralph to make it for you!)

Salted Caramel Ice Cream

• 397 grams carnation caramel or dulce de leche (room temperature)
• 300 millilitres double cream
• ¼ teaspoon salt
• 1 pinch of sea salt flakes (to serve)

Put the caramel into a large bowl and stir to loosen slightly. Add the double cream and salt and whisk until the mixture is thick and just holding its shape. Scoop into a 1 litre airtight container and freeze overnight. Serve with a few flakes of sea salt sprinkled over.