No-churn strawberry crème fraîche ice-cream


Serves 4 - 6
• 15 mins preparation
• 10 mins cooking plus freezing

INGREDIENTS


• 400 gm crème fraîche
• 300 gm thickened cream
• 70 gm liquid glucose
• 8 egg yolks
• 130 gm caster sugar
• 250 gm strawberries, hulled and puréed

METHOD


1) Whisk crème fraîche, cream and liquid glucose in a saucepan over medium-high heat to combine, then bring to a simmer. Whisk yolks and sugar in a heatproof bowl until thick and pale (4-5 minutes), pour in crème fraîche mixture and whisk to combine, then return to pan. Stir continuously over medium heat until mixture thickly coats the back of a spoon (4-5 minutes). Transfer to a bowl and whisk in strawberry purée and lemon juice. Pour into ice-cube trays and freeze until firm (5-6 hours).

2) Run backs of ice-cube trays under hot water, remove cubes and stand at room temperature to soften slightly. Pulse in a food processor, scraping down sides occasionally until smooth, then process until fluffy. Transfer to a container and freeze until firm (5-6 hours). Makes about 2 litres.


Peach melba pops

Serves 12
• 15 mins preparation
• 25 mins cooking

INGREDIENTS

• 200 gm caster sugar
• 4 ripe peaches, halved
• Juice of 1 orange
• 1 kg Greek-style yoghurt
• Scraped seeds of 1 vanilla bean
• Raspberry fizz
• 60 gm pure icing sugar, sifted
• 2 tbsp crushed freeze-dried raspberries (see note)
• 1 tsp citric acid
• 1/2 tsp bicarbonate of soda

METHOD


1) Preheat oven to 200°C. Scatter sugar in a roasting pan just large enough to fit peaches snugly in a single layer. Place peaches cut-side down in sugar, stand for 5 minutes, then turn cut-side up. Drizzle orange juice and 60ml water around peaches and roast, basting occasionally, until caramelised (20-25 minutes). Purée peaches and any pan juices in a blender until smooth.


2) Whisk yoghurt, vanilla seeds and 250ml peach purée in a bowl to combine and pour into 100ml popsicle moulds, filling to 1cm below rims. Top up each mould with remaining peach purée, insert a wooden popsicle stick in each and freeze overnight. Dip moulds in hot water to unmould popsicles.


3) For raspberry fizz, combine ingredients in a dry airtight container, seal and set aside until required. Scatter the fizz over popsicles to serve.

NOTE

Here, peaches are roasted to deepen their flavour, then puréed and mixed with a yoghurt base. If you can’t get freeze-dried raspberries, leave them out of the sherbert and freeze fresh berries instead to crumble on top. Begin this recipe a day ahead to freeze the pops

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