Vivien's Heavenly Ice Cream Shop (34 page)

Stir in the cream and the vanilla and leave mixture to cool.

Freeze in an ice cream maker according to the manufacturer’s instructions.

BLUEBERRY ICE CREAM

Fresh and tasty, and a superfood to boot …

INGREDIENTS

90g sugar	1/4 tsp. vanilla extract
350g fresh or frozen	Pinch of salt
blueberries	1 tbsp. lemon juice

PREPARATION

Dissolve sugar in 2 tbsp water in a saucepan over low heat.

Once dissolved, add the blueberries, lemon juice, vanilla extract and salt.

Cook over a low heat, stirring occasionally, until the blue-berries are soft.

Remove from heat and mash.

Leave mixture to cool

Freeze in an ice cream maker according to the manufacturer’s instructions.

Thanks to Tracey and Paul Kindred at Heavenly! – a charming and unique chocolate and ice cream shop based in Wales - for their kind permission to use these recipes.

Find them at
www.heavenlychoc.co.uk
for a full run-down of flavours, history, opening times and contact details, or give them a wave at
https://www.facebook.com/HeavenlyChoc

Acknowledgements

Thanks to my editor, Jo Dickinson, for her support and insights at every stage, and to my agent, Caroline Hardman, for the same.

To the brilliant team at Quercus: Jenny Richards, for the delicious cover, Kathryn Taussig, Georgina Difford, Caroline Butler, David North and everyone else who has worked so hard to make this book happen.

On the ice cream front, a huge thank you to Tracey and Paul Kindred of Heavenly! in Wales for their ice cream expertise, and for letting us reproduce their delicious ice cream recipes here. I’m also grateful to the inspirational Kitty Travers of La Grotta Ices, who taught me how to make ice cream at the Artisan Cookery School, and whose delicious seasonal ices you can find at Bermondsey Market. Her tales of espresso granitas and the quince ice cream we made feature here, but any errors, and anything Imogen did along the way, are entirely down to me!

I’ve been lucky enough to meet some fantastic book lovers online: a big thanks to Kirsty of I Heart Books (@Kinks26) for the champagne-sorbet and pretzel-ice-cream ideas! And to my nephew Jake and niece Eloise for their help with research, and to my friends for so many things.

Thanks finally to James, for an unforgettable trip to Florence.