Since it turns out there’s another Friday this month, I’m holding off on sorbets to then.  Instead, have a couple of spicey ice-creams.

Cinnamon Cream Ice

Ingredients

1 finger-length stick of cinnamon
1 bay leaf
1/2 lemon
Yellow colouring (apricot yellow)
ice-cream base

Equipment

Bowl
Knife
Pan

Instructions

This one starts before preparing the ice-cream base. Take the pint of cream you’re going to use for that and put it on to boil (as you would have anyway).

While boiling, add the cinnamon and bay leaf.

Peel the lemon and add half the peel to the mix.

Taste; when well flavoured add the rest of the ice-cream base.
When it’s thick add a dribble of yellow colouring, strain, and finish as usual.

Ginger Cream Ice

Ingredients

1/3lb preserved ginger
1 glass of ginger wine
ice-cream base

Equipment

Pestle and Mortar
Pan

Instructions

Pound the ginger until you have a smooth paste.

Add it to the ice-cream base.

Add the ginger wine, sieve and finish as usual.