Click here to print this page

Planning Retirement Online

Recipe Inspiration from Waitrose


Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different using this Month's Health Food, Ice cream?


See more Recipes from Waitrose



Organic Brown Bread Ice Cream With Organic RaspberriesOrganic Brown Bread Ice Cream With Organic Raspberries

If you've never had this ice cream, it might sound rather bizarre. In fact, this Victorian creation encapsulates everything that's good about brown bread slathered with soft creamy butter. With a vanilla base, flecked with crunchy sweet nuggets, it really is a wonderful thing.


  • Preparation time: 40 minutes, plus chilling and freezing
  • Total time: 1 hour 45 minutes

Serves: 4


  • 600ml Organic whole milk
  • 227ml Pot organic double cream
  • 4 Organic large egg yolks
  • 175g Organic golden granulated sugar
  • 75g Organic wholemeal bread, crusts cut off
  • 125g Organic raspberries, to serve


  1. Gently heat the milk and cream in a small pan until steaming. In a mixing bowl, whisk together the yolks and 50g of the sugar until thick, then pour on the milk. Wash out the pan, return the mixture to it and cook gently for 6–7 minutes until it lightly coats the back of the spoon. Cool, then place in the fridge while you make the caramel crumbs.

  2. Preheat the grill to high. Whiz the bread into crumbs in a food processor and mix these with the remaining 125g sugar. Spread on a baking sheet, place 10cm from the grill and watch, regularly respreading the crumbs until the mixture is a dark gold. This will take about 10–12 minutes.

  3. Remove and cool. Break into large pieces (a rolling pin may be required if your caramel is very hard). Stir into the custard mix. If using an ice-cream maker, return to the fridge for 20 minutes to allow the caramel to release its flavour. Churn for 20 minutes. If you don't own an ice-cream maker, place in a plastic container in the freezer for 2 hours; take out, whisk and freeze for an hour, repeat the whisking then freeze until ready. Allow to soften for 25 minutes before serving with raspberries.


Brown Brothers Special Late Harvested Orange Muscat & Flora

A popular sweet wine showing fragrant orange blossom and Muscat aromas followed by honeyed apricot orange and lime on the palate. A beautifully balanced style of sweet wine which is never cloying.



Masala Chai Ice Cream with Brandy-soaked PrunesMasala Chai Ice Cream with Brandy-soaked Prunes


  • Preparation time: 50 minutes, plus 24 hours marinating and freezing
  • Total time: 24 hours, 50 minutes

Serves: 4


Brandy-soaked prunes
  • 250g ready-to-eat French prunes
  • 150ml Armagnac
  • 3 tbsp granulated sugar
  • 1 cinnamon stick, broken in half
Masala Chai ice cream
  • 1 cinnamon stick, broken in half
  • 250ml whole milk
  • 284ml carton double cream
  • 8 cardamom pods, bruised
  • 8 cloves
  • 100g caster sugar
  • 2 tbsp Assam tea leaves
  • 6 large egg yolks


  1. Halve the prunes. Put in a pan with the Armagnac, sugar, cinnamon and 2 tbsp water, over a low heat. Slowly bring to the boil, then remove from the heat and tip into a bowl. Cover and leave to marinate for 24 hours.

  2. To make the ice cream, put the milk, cream, spices and 1 tbsp caster sugar in a heavy-based pan over a low heat. Bring to the boil. Add the tea, return to the boil, then remove from the heat. Cover. Leave to infuse for 10 minutes then strain.

  3. Put some ice and a little cold water in a large bowl. Rest a smaller bowl on the ice. Have a sieve ready.

  4. Whisk the egg yolks and remaining sugar until thick and pale. Slowly whisk in the spiced milk. Return to the pan, on a low heat. Stir with a wooden spoon until it thickens enough to coat the spoon (10-12 minutes).

  5. Immediately strain the mixture into the bowl on the ice. Stir occasionally until cold. Either churn in an ice cream maker or pour into a shallow container and freeze. Beat with a fork every hour or so, until thick and smooth - probably 4 hours.

  6. Soften the ice cream in the fridge for 20 minutes before serving with the prunes and their juice.

Warre's Otima 10-Year-Old Tawny Port

Warre’s Otima 10 Year-Old Tawny Port shows all the classic tawny characteristics of a light, pale colour, bright notes of sweet fruit and a vibrancy on the finish.

Strawberry shortcake ice creamStrawberry shortcake ice cream

This attractive dessert is quick and easy to prepare, making it ideal for entertaining.

  • Preparation time: 15 minutes
  • Total time: 15 minutes, plus freezing

Serves: 10


  • 400g essential Waitrose British Strawberries, hulled
  • 1 litre Waitrose Vanilla Dairy Ice Cream
  • 200g pack Waitrose All Butter Shortbread Fingers, broken into small pieces
  • 4 tbsp Waitrose Seriously Buttery Caramel Dipping Sauce


  1. Thinly slice 4 of the strawberries and roughly chop the remainder. Line a 1.5-litre loaf tin with a double layer of clingfilm, allowing for some overhang. Arrange the sliced strawberries in the base of the tin.

  2. Using a large knife, roughly chop the ice cream then mix with the chopped strawberries and the shortbread pieces. Spoon half of the mixture into the prepared tin, patting down firmly so there are no air bubbles.

  3. Dot the caramel sauce on top of the ice cream then cover with the remainder of the mixture, firmly smoothing over the surface. Fold over the overhanging clingfilm and place in the freezer for several hours or overnight until very firm.

  4. To serve, gently lift out the ice cream and remove the clingfilm. Leave to soften for 10–15 minutes then slice thickly with a large knife.

Cook’s tip

To make it extra easy to turn out the ice cream, place a long strip of parchment paper in the tin before lining with clingfilm.

Domaine des Forges Côteaux du Layon Chaume

A luscious sweet wine with balancing freshness. Chenin Blanc grapes are carefully vinified at cool temperatures in vats and oak barrels, ensuring a wonderful combination of fruity sweetness and bright fresh flavours.

Back To Starters, or Back to Main Courses

Bookmark This Share on Facebook Receive more like this


Latest Articles:

When skin simply won’t tan

Back of skin with white patches

In the recent sunny weather, many of us will have developed a light tan.
But some areas of the skin may have remained obstinately white. One reason for this is the condition of vitiligo.


RSPB giving nature a home



Birds of a feather get hot in this weather

black bird

While we revel in the sun our favourite garden birds, like robins, blue tits and blackbirds could be left struggling as the heat dries up natural water sources.


Two great British institutions are celebrating big birthdays

Woman serving tea in a hospital

The NHS is 70 years old this month; but there is also another vital British organisation that is celebrating a big anniversary: the Royal Voluntary Service has just turned 80.


Win great prizes in our current Competitions

The Mercy

Click here to visit the competitions page.

Article Archive

The LaterLife Article Archive provides a comprehensive list of links, to all the current regular article series' as well as quick links to older articles.
Back to LaterLife Today

Visit our Pre-retirement Courses section here on laterlife or our dedicated Retirement Courses site


Advertise on

LaterLife Travel Insurance in Association with Avanti