Red Fruit Salad with Vanilla Ice Cream

Preparation info

  • Difficulty


  • Serves


Appears in

Shaun Hill's Cookery Book

Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

Sadly there will only ever be two or three weeks a year when this salad can be made, that brief period when strawberries have not quite finished but raspberries have begun.


Vanilla Ice Cream

  • 8 egg yolks
  • 3 oz (75 g) caster sugar
  • 10 fl oz (300 ml) double cream
  • 10 fl oz (300 ml) milk
  • 1 whole vanilla pod

Fruit Salad

  • 8 oz (225 g) fresh cherries, pitted
  • 1 punnet ripe strawberries
  • 1 punnet ripe raspberries
  • ½ punnet redcurrents
  • 1 punnet tayberries
  • 3 oz (75 g) caster sugar
  • juice of 1 lemon
  • 1 tablespoon cognac


The vanilla ice cream

  1. Beat the egg yolks and sugar together until they are creamy and thick. Boil the cream and milk with the vanilla pod, then pour into a blender and process.
  2. Pour on to the egg and sugar whisking all the time. Stir over a low heat until the texture first loosens and then thickens slightly, showing it has cooked.
  3. Leave the custard to cool completely, then churn in an icecream maker. If you have no such machine, place the custard in the deep freeze and stir it at half-hourly intervals until set.

The fruit salad

  • Clean all the fruit.
  • Bring the cherries, sugar and lemon juice to the boil then allow to cool.
  • Add cognac and all the other fruit. Leave to macerate in the refrigerator for at least an hour.

To Complete

  • The salad will have produced its own syrup. Spoon it into soup bowls and place a scoop of ice cream on top. Don’t be worried by black flecks in the ice cream, these are particles of vanilla pod and taste delicious.