Before we launch in, I’ve got a quick link:

Linda Formichelli is running an 8-week eCourse “Write for Magazines”, and she’s also running a prize draw for free entrance onto the course. You have to find the instructions yourself, somewhere on her website.

This weeks ice-creams are going to be beveraged based, I’ve decided. You might see the odd lemonade sorbet these days, but the Victorians had their own ideas about what made a good ice-cream. Hot drinks and alcohol, mainly.

Tea Ice-Cream

Ingredients

2 heaped teaspoon loose tea
2 tablespoons sugar
1 pint ice-cream mix

Equipment

kettle
large mug
spoons
sieve
as for ice-cream base

Instructions

Make a cup of very strong tea. Either make a pot and drink the rest, or put the loose tea into a teacup and add boiling water.

Stir in the sugar until completely dissolved.

Pour the tea through a sieve to get rid of the leaves and leave to cool.

Add to ice-cream base, and follow those instructions

White Wine Ice-cream

Ingredients

3 glasses (cups) of white wine
1 cup pineapple syrup
6 ounces mixed dried fruit
ice-cream base

Equipment

cups
as for ice-cream base

Instructions

Make up the ice-cream base.

Add the wine and the pineapple syrup.

Freeze (follow the instruction on the ice-cream base post to avoid getting one large lump with the alcohol still liquid)

Stir in the dried fruit, and bung in the freezer.