Recipe ideas

Raspberry swirl ice cream recipe

Ingredients

For the ice cream

2 cup (240 ml) full cream
1 cup semi skimmed milk
5 large egg yolks
2/3 cup (130 grams) granulated white sugar
1/2 vanilla bean or 1 1/2 teaspoons pure vanilla extract

For the raspberry swirl

1 cup fresh raspberries grown from your very own kitchen garden

Method

In a small saucepan, over medium-high heat, bring the cream, milk and the vanilla bean (if using) to the boil. Remove from heat, take out the vanilla bean and scrape the seeds from the bean with the back of a knife, and mix the seeds back into the pan.

Meanwhile in a bowl beat the egg yolks and sugar until light and fluffy (about two minutes). You can do this with a wire whisk or I like to use a hand mixer. Gradually pour the boiling mixture into the whipped egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle. If any lumps do form, strain the mixture first before heating.

Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F) (77 degrees C). The term 'coat a spoon' is a technique used mainly as a way to test when an egg-based custard or sauce is done. A spoon, usually wooden, is placed in the custard and, when the spoon is raised, the film of custard on the back of the spoon will stay in place even when you draw a line with your finger through the middle of the custard.

Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the vanilla extract, if using. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours but preferably overnight).

Transfer the cold custard to the chilled container of your ice cream machine and process according to the manufacturer's instructions. Once the ice cream is made, to create the marbleized or swirled pattern, put your raspberries into a blender and blitz until a lumpy pulp. Then place about one third of the ice cream in the bottom of a container and then pour about one half of the raspberries on top of it. Top the raspberries with another one third of ice cream and then the rest of the raspberries. End with the remaining ice cream. Cover and place in the freezer for several hours or until firm. If the ice cream becomes too hard place in the refrigerator for about 30 minutes before serving so it can soften.

Victoria sponge cake recipe

A very simple and traditional cake to serve up in your games garden

Ingredients

For the sponge

175g unsalted butter
175g caster sugar
3 eggs, beaten
175g self-raising flour

For the filling

3 tbsp strawberry jam
500ml double cream

Method

Set the oven to 180C... Lightly butter two sandwich tins, each with a diameter of around 20cm (8 inches).
Cream together the butter and sugar until light and fluffy, and then slowly add the beaten egg.
Fold in the sifted flour and spoon the mixture into the prepared cake tins.
Bake for around 20 minutes and then leave to cool. Once cooled gently remove from the tins.
Whip the cream until thick and use it to fill the sponge with the jam.
Dust liberally with icing sugar to serve.