A family ice cream enterprise in England — started by Theo Mezger and named for his wife, Jude Mezger — is given its due in “Jude’s Ice Cream & Desserts,” a cookbook by their sons. Luring me into the kitchen were recipes for assorted ice creams (consider the strawberry-buttermilk right now); ice cream desserts like frozen Eton mess and white chocolate-nectarine semifreddo; and other desserts, including apricot and frangipane tart. Many of the recipes call for medium eggs, and some of the rich ice creams are made with condensed milk. You’ll need to sharpen your English cooking vocabulary to cope with double cream (heavy cream will do), caster sugar (superfine), bicarbonate of soda (baking soda) and the term “puddings” (it means desserts).
“Jude’s Ice Cream & Desserts: Scoops, Bakes, Shakes, Sauces” by Chow and Alex Mezger (Kyle Books, $19.99).
Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.
