Carrot sorbet

1 cup sugar
3 oz fresh ginger, peeled and thinly sliced (about 14 thin slices)
2 T fresh lemon juice
2 cups carrot juice

Combine the sugar, ½ cup water, and ginger in a small saucepan. Bring to a strong simmer over low heat. Cook for 20 minutes. Strain and refrigerate. There will be about 1 cup syrup.

Stir the lemon juice into the syrup to liquefy it. Combine with the carrot juice.

If you have an ice cream maker: Churn the carrot mixture in an ice cream maker according to manufacturer’s instructions until it has the texture of soft ice cream.Transfer to a container and place in the freezer for one hour.

If you don't: Put the mixture in ice cube trays and freeze until almost hard throughout. Put in a food processor and process until just smooth. Store in a container in the freezer.

TIP: You can add a couple of tablespoons of alcohol to keep the sorbet from freezing solid, or else use more sugar syrup.

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Strawberry and balsamic ice cream

450g (1lb) strawberries, washed, hulled and chopped
3tbsp balsamic vinegar
300ml (10fl oz) double cream
1 x 218g tin condensed milk
200ml (7fl oz) ready-made custard

Line a 900g (2lb) loaf tin with clingfilm. Place the strawberries in a bowl with the vinegar. Stir and leave to marinate for about 30 minutes.

Whizz the strawberries in a food processor until smooth. Pour the double cream into a bowl and whisk until it forms soft peaks. Stir in the condensed milk, custard and strawberry purée.

Pour the mixture into the lined tin and freeze for up to 6 hours. Remove from the freezer 10 minutes before serving.

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