I can’t not share this:  Science Ponders Zombie Attack. The scientist in question has a ? in his name. If I didn’t know better I’d think it was an April Fool’s or a mock-up page (like the Cambodian one from 2005 or the now missing H1Z1 one from earlier this year), but apparently the Beeb is as excited about zombie research as the rest of us!

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I promised you fruit ice-creams, and I’ve slipped a nut and a vegetable in too for posting so late. The final selection next week will be sorbets and ices.

Greengage Cream Ice

Ingredients

2 pints greengages
1/2 pint water
8 oz sugar
Green colouring
1 cup maraschino syrup
2 pints ice cream base

Equipment

Large pan
Sieve
Sharp knife
As for ice cream base

Instructions

First, stone the greengages. If they’re ripe this shouldn’t be too hard, but if you’re struggling you can throw them in whole and trust the sieve to catch the stones

Put in the pan with the water and sugar and boil until smooth

Add the syrup and the food colouring (and let’s face it, no matter how much we worry about colourings today, they’ve got to be better than the Victorian ones, which in this case would probably have been Copper Sulphate. Mmm, poisonous)

Sieve, and add the ice-cream base. Finish as usual.

Coconut Cream Ice

Ingredients

1 small coconut
2 pints ice-cream mix

Equipment

Hammer or drill to get into the coconut
Grater
Sieve

Instructions

Break into your coconut. Drink the milk.

Grate the flesh into a pan of hot ice cream mix (not currently being heated, though)

Strain, allow to cool, and freeze.

Apple Ice Cream

Ingredients

2 lb apples
1/2 pint water
1 cinnamon stick
1 lemon
6 oz sugar
1 pint ice-cream base

Equipment

Peeler
Knife
Pan
Sieve

Instructions

Peel and cut the apples. Small chunks are best as they’ll turn to mush quicker.

Zest half the lemon, and juice the whole thing.

Put on the stove with the water, cinnamon (break it up a little), the lemon zest and juice and the sugar.

Stir until it turns into a puree. Sieve, add the to ice-cream base, and freeze.

Apricot Ice Cream

Ingredients

12 Apricots
4 oz sugar
liquid saffron / yellow food colouring and Vanilla
1 1/2 pints ice-cream base

Equipment

Sharp knife
Hammer (again – who knew ice-cream involved so much DIY?)
pan
sieve

Instructions

Slice open the apricots. Eat the flesh to gain strength for cracking the stones. Extract the kernels. Alternatively, buy apricot kernels from a health food shop. Be careful, they do contain small amounts of cyanide and in large amounts can be fatal.

Put the kernels in a pan with the water and sugar on a low heat.

When tender add your saffron, or your yellow and vanilla.

Sieve so you have a fine puree, and add to the ice-cream base.

Banana Ice Cream

Ingredients

6 ripe banabas
2 lemons
1 cup curacoa
1 pint ice-cream base

Equipment

Something to mash bananas with (go on, get that Hammer out again!)
Juicer
Sieve

Instructions

Peel and mash the bananas.

Juice the lemons and add, along with the curcao.

Sieve and mix with the ice-cream base.

Cucumber Cream Ice

Ingredients

1 large cucumber
4 oz sugar
1/2 pint water
1 cup ginger brandy
2 lemons
Green colouring

Equipment

Knife
Pan
Sieve
Juicer
No hammers

Instructions

Peel and deseed the cucumber (chop into quarters and slice out the corner). Chop fairly small so it’ll cook down quicker.

Throw into a pan with the water and sugar and cook until tender.

Add the ginger brandy, the colouring, and the juice of the two lemons.

Sieve and add to ice-cream base.