I must say it all looks delicious to me. She believes in seasonable fruits so that she can make the ice cream fresh each day. It is probably a good thing that her shop is in England. I think I would be there every day.
In her book, Fisher teaches one how to make ice cream. There are two basic recipes-the sweetened ice cream mix and the unsweetened ice cream mix. I must confess that I have not done a spreadsheet to see when you would use the sweetened vs the unsweetened recipe. Making ice cream is relatively easy. You make your mix and then your ice cream needs to churn and freeze. I have two ice cream makers, the old fashioned kind that uses salt and a cuisinart. With the cuisinart one must also think in advance they want to make ice cream and place it in the freezer.
I am not sure if I would make each of the ice creams in the book as some of them are too odd for me. Horseradish ice-cream is not for me . However licorice and blackcurrent ripple sounds interesting. White chocolate with toasted coconut has my attention. She definitely has some interesting pairings.
Should you want to turn the ice cream into a show stopper there is a recipe for baked alaska and ice cream bombs. There are recipes for wafers and sauces that all sound so enticing. If you have the time visit Fisher's website the photos and events are lovely. I may just have to fly over to London to learn how to make baked Alaska.
Thank you to Rizzoli for providing me with a copy of the book.
This is my contribution to weekend cooking hosted by Beth at Beth Fish Reads.