Here we are on the French Alps and am actually really shocked at the price of potatoes! I know we are on the Alps and transportation costs are higher, but having compared my local supermarket which I have to say is definitely not my favourite but it is part of the largest French chain, CARREFOUR. It now owns what was GB supermarket in Belgium as well. I have just checked and compared prices in Belgium, France and the UK, and despite everything the UK is by far the cheapest and this is buying from WAITROSE the upmarket store.

In France the cheapest was £1.55 a kilo, in Belgium £1.96 and in the UK £ 1.05 even buying Duchy ( King Charles organic) was only £1.30!

Given that much of the world depends on upon potatoes and Belgium and France are the best at French Fries ( Chips in UK English) I just had to wonder why? I actually do not have the answer ( Yet)!

Back to the Alps. Weather wise it has been very mixed. One day 37 C and the next much much cooler, still better than last year when it reached 41C.

We have several visitors this summer, including our 9 year old grandson who somehow managed to have an ice cream everyday, to Americans from Texas, who had hamburgers and Ice-cream, to In Laws who taught me a new ice lolly which only counts 99 calories.

Of course I make my own nearly all of the time, but the Ice Cream Mouse, ( Himself) isn’t nearly as active these days, but nonetheless he offered some to the in-laws, only to find, he had already eaten it all !

My latest rendition is Peanut butter Ice cream and is really simple to make.

• 2 large eggs
• 1/2 cup sugar ( 4 ounces). ( I always use caster as it is finer) more if you have a really sweet tooth.
• 450 mls thick cream (2 US cups)
• 225 mls full fat milk ( 1 US cup)
• 1/3 cup smooth peanut butter and if you want some crunch, roast some peanuts or buy them salted or plain and chopped and add them towards the end.

• whisk the eggs together until light and fluffy, whisk in the sugar and peanut butter until blended and then pour in the cream and milk and whisk again until fully mixed.
• If you have an ice cream machine, then very simply follow the instructions otherwise pour into a container that has previously been placed into the freezer. Freezer for a couple of hours and give it a stir. Repeat until fairly stiff and then add the extra chopped nuts if desired.
• Summer time definitely means ice cream but also fruits, which also means fruit ice cream. Using the basic above ( omitting the peanut butter) it is possible to to have a smorgasbord of ice cream flavours.
• Bananas and Strawberries…… mashed strawberries mixed with mashed strawberries, taste before freezing to check on the sugar, you might need more! ….a mixture made in heaven.
• Mango, smush very ripe mango, ad the juice of half a lemon and purée it. Make the plain ice cream, freeze a bit and then add the fruit, taste for sweetness, stir well, it will need stirring a couple of times.
• Kiwi, what about Kiwi? If you love Kiwis then this is for you. Peel and purée 5 ripe kiwis, stir in a tablespoon of sugar, refrigerate whilst you make the vanilla base. When ready add the kiwi mixture and again freeze and stir.
• The freezing and stirring is only if you do not have an Ice Cream machine

I have in London and have had ever since moving back from the USA many times years ago an Ice Cream machine, with a built in compressor but here in France I have to use the freezing/ stirring method of making Ice Cream. I did however buy a cheap ice cream maker. ( this is where you freeze the container first of all, I found it a real pain, especially as when theoretically the ice cream was ready ( soft serve) it simply poured out all over the counter top! Soft Serve indeed!