Easy home-made ice cream

AT long last the better weather seems to be coming.

Hopefully, we're set for a flaming June, or something like it.

So why not please family and friends with a home-made ice cream?

This ice cream is easy to make, with no need for an ice cream maker - and won’t cost anything like you'd pay for Ben and Jerry’s!

It has no extra additives or colourings, just natural ingredients. You can’t say fairer than that.

Plus, having recently given you a couple of more complex recipes with lots of ingredients, this one has only three - and is super quick to make, after allowing freezing time.

So what are you waiting for? Get freezing!

Ann’s honey ice cream

Serves 6-8

Ingredients

568ml (20 fl oz) carton whipping cream

180g light cream cheese

7 tbsp clear honey

Ear Wax Removal

Here’s What You Do

Set freezer to fast freeze.

Place cream in large bowl and whip until it forms soft peaks.

Soften the cheese slightly in the microwave

Slowly whisk into cream

Fold in the honey

Place mixture in a shallow freezerproof container.

Cover and freeze for about 90 mins or until slushy.

Remove from freezer and whisk until smooth.

Cover and return to freezer until solid.

Ann Murray founded the Cooking4 Cookery School based in Chipping Sodbury. She’s teamed up with Frome Valley Voice to pass on her wealth of experience in the kitchen.

Cook’s Tips

Leave the ice cream out of the freezer and put into the top of the fridge for about half an hour to soften slightly before serving.

This ice cream is a great dessert to follow a spicy main or a curry, as it is creamy but refreshing.

Serve with your favourite seasonal fruits, eg satsumas in winter, pears, plums or blackberries at the end of summer and all sorts of different berries at the height of summer.

Exotic fruits like papaya or pineapple are great after a curry.

Foot Clinic

in Brimsham Park, Yate Parking available directly outside the clinic