Hi, I’m Anna Jones and this is my weekly newsletter, a celebration of cooking, vegetables and life. It’s great to have you here. If you have found yourself here but are not yet subscribed then you can sort that out below…
It’s an ice cream summer. In fact every summer is an ice cream summer. One of the first things I do on holiday is find the best ice cream shop. One that makes its own, with fun flavours that use good ingredients. There will always be one. You might just have to look. Once we’ve found it, we will make a trip there everyday for ice cream. Sometimes just after breakfast, sometimes at midnight but every single day we will eat ice cream. This is the only holiday rule I have - a daily ice cream.
Since the sun has been out in London for what seems like forever I have also been in holiday mode here and outings for good ice cream have been worked into most weeks. The most recent was a trip to Soft and Swirly at E5 in London Fields where I had a lemon verbena honey and vanilla soft serve for which I have no notes. Soft serve perfection. On the table next to us there were two women who ordered one scoop of every ice cream on the menu. I am going into summer with this energy and will be copying them all summer.
At home we have been very much making ice cream part of our day. And it centres around making our own instant ice cream which we turn into what my littlest son calls magic sundaes. This frozen berry ice cream is topped with some Greek yoghurt or crème frîache, honey, more berries and a little but very important scattering of sprinkles (M&S do ones that are dyed with fruit and veg).
This is a quick-as-a-flash summer dessert. No need to churn or allow to set, this is ice cream in minutes thanks to frozen berries. Sprinkles are optional.
Along with the recipe, for paid subscribers this week, is an ice cream summer things to click on.
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