Bloc Magazine Spring 15

ICE CREAM GREEDY ITALIANS’ Whenever I think of the Italian coast, holidays – and images of strolling along the passegiata (seafront) with ice -cream cones in hand – inevitably come to mind! I have to admit some of the best ice -creams are Italian, and the flavours you get these days can be quite unusual. I prefer to stick to traditional tastes, and couldn’t resist combining some summery raspberries with my beloved Amalfi lemons – though you can make these with strawberries, blueberries, blackberries or a combination, if you prefer. P lace a suitable empty plastic container in the freezer. Blend half of the raspberries until smooth and mix in 10g of the sugar. Set aside. Whisk the egg yolks and remaining sugar in a bowl until creamy and the sugar has dissolved. Place the milk and cream in a pan and gently heat through. Remove from the heat and add the egg mixture. Return to a low heat and cook for about a minute, stirring all the time with a wooden spoon, until slightly thickened. Remove from the heat, fold in the raspberry puree, lemon zest and remaining whole raspberries. Remove the container from the freezer and pour the mixture into it until about ¾ full (any extra should be placed in a separate container). Leave to cool slightly, then place, uncovered, in the freezer. After 30 minutes, remove and stir well, then return to the freezer. Leave for another 30 minutes and repeat this procedure a few times until the ice cream is frozen. Leave in the freezer and use when required. If you have an ice cream machine, churn the mixture until it thickens, then place in a container and freeze, following the manufacturer’s instructions. ● ● 200G RASPBERRIES ● ● 85G SUGAR ● ● 3 EGG YOLKS ● ● 150ML MILK ● ● 100ML DOUBLE CREAM ● ● GRATED ZEST OF 1 LEMON GELATO AI LAMPONI E LIMONE RASPBERRY AND LEMON ICE CREAM SERVES 4 Two Greedy Italians Eat Italy by Antonio Carluccio and Gennaro Contaldo (Quadrille, £20)