Summer’s finally here, and what better way to celebrate than to bask in the glorious sunshine and make the most of warm balmy evenings. If, however, you’re at risk of a meltdown, here are some simple cooling solutions that will help you feel a little more comfortable.
Rather than just blowing around hot air, the Dyson Dyson AM05 Hot & Cool™ Fan Heater draws in 28 litres of air per second to blast back out at a deliciously cool temperature. You can control the power and direction of air precisely with a handy remote control.
The Dyson AM01 Multiplier Desk Fan works in a similar way. Using Air Multiplier technology, this fan draws in the surrounding air and amplifies it 15 times. As it has no blades, this fan is very safe to use, especially if you have little exploring hands to consider at home. For a simple, cheaper alternative, the NSA’UK SF-16 Pedestal Fan is a popular choice.Ideal for use in the office or home, an oscillating fan head provides cool air at all angles.
For constant cooling power, air conditioning units provide a long-term solution for cool air temperatures. Hot air passes into the unit over an evaporator, which contains a low pressure and very cold refrigerant. Cool air blows through the front vents while the hot air is expelled through a rear hose. The Electrolux EXP09HN1WI Portable Air Conditioner has an automatic mode which responds to the heat in the room, and will cool you down in an instant without having to fiddle with any settings.
And finally, the hot weather is a perfect excuse for delicious homemade ice cream. With the Magimix Ice Cream Maker, 2200 Gelato Chef 1.5L of ice cream or sorbet is ready in less than 30 minutes, perfect for quick and easy entertaining.
Recipe: Cherry Vanilla Ice Cream
680 grams cherries, pitted
240 mls sugar
600 mls double cream
240 mls whole milk
1/2 vanilla pod, split, seeds scraped
8 large egg yolks
5 mls lemon juice
1. Place the cherries and a third of the sugar in a small saucepan over a medium heat and cook until cherries soften. Strain the mixture, and return the liquid to the pan. Reduce for 8 to 10 minutes. Transfer to a small bowl and cool completely.
2. Combine the cream, milk, and vanilla seeds in a medium saucepan and cook over medium-high heat until mixture just comes to a boil. Whisk the egg yolks and remaining sugar together in a large bowl until thick and pale. Whisking constantly, add the hot milk in a slow, steady stream to the yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly using a wooden spoon, until the mixture coats the back of the spoon. Place bowl in the prepared ice bath to cool.
3. Process in an ice cream maker according to manufacturer's instructions. Ice cream will keep for up to 1 month in a freezer.