We All Scream For Ice-Cream!
In celebration of the arrival of the warm weather, Daphne’s of South Kensington has created a beautiful bespoke ice cream cart offering six delightful summer flavours inspired by the festive tennis season. Daphne’s will be serving up a grand slam selection of unique and mouth-watering ice creams and sorbets just in time for the highly anticipated Wimbledon tournament. The ice cream cart will be parked in front of the restaurant on the 29th and 30th June and the 6th and 7th July.
Ice cream lovers can indulge in flavours including sumptuous and dessert-like Strawberry and Shortbread Smash, fresh and elegant Peach and Prosecco Ace, an unusual and refreshing green grass and lime sorbet named Lob? It was on the Lime and Pimm’s and Cucumber sideline sorbet – a decadent fruity treat inspired by the timeless British summer classic.
Here they share their recipe for Strawberry and Shortbread Smash – so let’s get churning!
Serves 4
For the shortbread
125g unsalted butter, soft
60g caster sugar
125g plain flour
60g cornflour
Pre-heat the oven to 180ºC / gas mark 4.
Mix butter and sugar in a bowl. Sieve in the flour and cornflour and mix until you have a smooth paste.
Roll out on a floured surface to 1cm thickness. Cut into 2cm x 8cm rectangles and place on greaseproof paper. Prick at even intervals with a fork and bake for 6 to 8 minutes until light golden in colour. Leave to cool.
For the strawberry ice cream
(yields around 1 litre)
200ml milk
200ml double cream
400g English strawberries
5 medium sized free range egg yolks
150g caster sugar
For the strawberry sauce
150g English strawberries
50g caster sugar
60ml water
In a saucepan, bring the strawberries, sugar and water to a boil. Simmer until the strawberries are soft, around 5 minutes. Sieve into a bowl.
For the ice cream – In a bowl or food processor, whisk egg yolks and sugar until they’ve doubled in size. Wash and trim the strawberries. Liquidise to a fine pulp and put into a heavy-bottomed saucepan. Bring to the boil and then add to the egg and sugar mixture. Sieve into a bowl and add the milk and cream. Mix well. Chill before churning in an ice cream maker. After churning and before freezing, smash up the shortbread into bite size pieces and fold into the ice cream mixture. Then fold in the strawberry sauce to create a ripple effect.
Put into the freezer for 4 hours.
