Cookbook of the week: ice cream by Ben Vear

Date:23-08-2013 07:58:08 read:6

Cookbook of the week: ice cream by Ben Vear

This week's cookbook is Ice Cream by Ben Vear, a collection of 100 recipes for iced delights.

Ben Vear's gin and tonic sorbet is one of 100 recipes collected in his new book 

Although he looks barely old enough to buy his own cone let alone make the ice cream to go into it, Ben Vear, 24, helps run his family company, Winstones Ice Cream, in the Cotswolds, and was a founder member of the Campaign for Real Ice Cream. It was clearly only a matter of time before he wrote a book on the subject – and here it is. One hundred recipes for iced concoctions including sorbet, gelato, kulfi and lollies, as well as instructions on making cones, nests and baskets and choosing equipment. And no, you don’t need an ice-cream maker, but ‘you’ll produce a smoother, more consistent ice cream if you use one,’ he says. The book is divided into flavours (chocolate, vanilla, citrus and so on), including botanical and alcoholic infusions. Gin-and-tonic sorbet looks as refreshing as its parent drink.

Gin-and-tonic sorbet

Makes one litre

200g caster sugar

125ml lemonade

250ml tonic water

40-60ml gin (to taste)

2 tbsp lemon juice (to taste)

Put the sugar, lemonade and 300ml of water into a saucepan, bring close to boiling point and simmer for one minute or until the mixture thickens to a syrup. Set aside to cool. Add the tonic and chill for 30 minutes then add the gin and lemon juice to taste. Churn in an ice-cream maker then decant the partially frozen sorbet and leave in the freezer to set solid. Serve with a slice of lemon or lime.

'Ice Cream' by Ben Vear Bloomsbury, £20

    Ever For Health Copy Rights 2013