Summer season is official. My overseas friends laugh when I tell them this because they say Jamaica has summer all year round. True, I respond, but in July and August we see a serious spike in temperatures regardless of afternoon showers. The intense humidity makes one crave icy treats. My earliest Jamaican memory as a little girl visiting from the UK was liking “suck sucks”, those frozen treats with syrupy goodness, and how excited I was when Mummy took me to Devon House for the first time.

When we spent days in the country with my grandmother, I used to look forward to the “Fudgie”, an ice cream man who would stop by on Sunday afternoons. I remember how adorable I found this proud old man on his bicycle with his colourful ice cream box precariously perched on the back filled with creamy treats such as coconut-flavoured ice cream and ice cream sandwiches. For me, this was amusing compared to the ice cream vans in England with the loud music blaring announcing their imminent arrival on our street. I used to love refreshing ice lollies, especially the orange or raspberry ones and “99 Flakes”. This was a Cornish vanilla ice cream-filled cone with a flaky stick of milk chocolate which crumbled when you bit into it. Some of us would remove the chocolate and save it for last, or eat it first and then enjoy the ice cream.

Ice cream is beloved by most. Personally, I believe it is the world’s most democratic dessert. There are flavours to suit all tastes. The beauty of this popular concoction is that it is made from everyday ingredients such as milk or cream, sugar and flavourings. The traditional staple everywhere is vanilla. However most fruits, chocolate and even nuts like pistachio can be churned into a delicious indulgence!

A close cousin to ice cream is frozen yoghurt. This tends to be less fattening and softer in texture than ice cream. Again, it comes in many varieties, but is not as versatile as ice cream. For a non-diary alternative, I love sorbets. They typically have a syrup, and fresh fruit base. In Paris during the summer, my weekly treat was going to Berthillon on the Ile St Louis. This is the best place in the world for sorbet. Every single flavour is out of this world. Sometimes the lines to wait were outrageously long, but it was worth it in the sweltering heat.

The history of ice cream is debatable, depending on what I have read. Ice cream as we know it has evolved over time. Some give credit to the ancient Persians and Arabs, others, the Chinese. Wherever it began, it spread to the Roman and Greek kingdoms and was the delicacy for members of the nobility. It is said that that Emperor Nero had ice transported from the mountains which his servants topped with fruits. Throughout the ages, it spread to Europe and then the United States which took it to another level by commercialising it.

There are so many competing brands, with some known globally. Just look into the freezer compartment of any given supermarket and you are spoilt for choice. I have an ice cream machine and love to make homemade ice cream when time is available. Nothing gives me more pleasure than something made from scratch. I try to make the most of certain seasons to create different combinations. Whatever your style of ice cream, from soft to dense, sweet to not so sweet, there is something on the market for everyone’s palate.

JuicyChef’s Ice Cream Tips

Ice cream should always be properly covered because it can absorb the scent and flavours of other foods in the freezer

Never let ice cream melt and then refreeze as it will cause the texture to change by creating unpleasant ice crystals and will also change the taste profile.

Homemade ice creams usually last for up to a week; if left any longer, they tend to lose their vibrancy.

Waffle Ice Cream Sundae

When I was a student, my friend treated me to one of these after I had successfully passed a difficult exam. Whenever I make one of these I get a warm feeling. This recipe serves four.

Ingredients:

8 Waffles, ready-made or from mix

2 or 3 flavours of ice cream

Chocolate or caramel syrup

Whipped cream

Fruit for garnish

Method:

Prepare waffles according to manufacturer’s directions and cool to room temperature.

Arrange 2 waffles per bowl.

Add 2 or 3 scoops of ice cream.

Top with whipped cream, syrup and fresh fruit.

Ice Cream-Filled Cookies

Basically, get your favourite cookies or biscuits and fill them with ice cream to make a “sandwich”

Use sprinkles, chocolate chips, shredded coconut or nuts to decorate around the edges and serve immediately.

This is a fun and quick dessert for kids, so get them in the kitchen with this one.

Homemade Vanilla Ice Cream (Back to Basics/No Machine Method)

This recipe is eggless, while others are custard-based. I know that the great majority of you do not have access to an ice cream maker so decided to share a recipe that you can do by hand. It should be just as good as one made in a machine, because think about it, until recently, outside of commercial entities, ice cream has been made by loving hands for centuries. To this recipe, you can add stuff towards the end of the procedure such as chocolate chips or rum-soaked raisins for example. Please note that homemade ice cream tends to be a bit softer than the commercially made ones.

Ingredients:

2 cups heavy whipping cream

1 can of condensed milk

1 Tsp vanilla

Method:

In a clean electric mixing bowl add whipping cream and whisk until soft peaks.

Add the condensed milk and vanilla and whisk until fully combined, try not to over whisk (optional: it would be at this point you add your flavourings)

Pour contents into a plastic container and freeze for an hour.

Remove container from freezer and check to make sure no ice crystals have formed, so give it a good stir and place back into the freezer.

Check and stir periodically to make sure the texture remains smooth and continues to freeze.

It should take up to 4 hours to be ready to eat.

Thanks to my wonderful sponsors Megamart who have a wide array of frozen treats on offer and lovely cakes to go with it in the bakery section.

Contact me at info@juicychef.com

Bon Appétit!