I know a way of making the best ice cream that is quick, easy and doesn’t need an ice cream maker or any mashing or stirring as it freezes. It is also hugely versatile - I have made everything from vanilla to … well … anything my heart (or my customers’ hearts) desired.
My real man, being a bit of a health freak, always has double
cream for his breakfast, with his porridge or cereal, so I buy 600ml every
week. Well imagine my horror when
putting away the new shopping I found that he hadn’t finished the last lot. Slacker!
So it being so gloriously summery I made Maple Syrup Ice Cream which is a piece of **** aka very easy.
So it being so gloriously summery I made Maple Syrup Ice Cream which is a piece of **** aka very easy.
Maple Syrup Ice Cream
Maple flavoured syrup, such as Lyle’s Maple Flavour Golden Syrup for instance, is even sweeter than pure – you will need a little less and your ice cream will not be quite so refined, my dear, but still very good indeed.
~ Whip the cream
till thick.
~ Fold in the condensed milk
~ Fold in the maple syrup.
~ Freeze.
~ Fold in the condensed milk
~ Fold in the maple syrup.
~ Freeze.
I am very partial to salted roasted nuts especially pecans
so when I have a bag of mixed nuts I always eat these first and
appreciatively. For my own serving of this
ice cream I added a few coarsely chopped pieces of pecan – divine combo!
I then felt suddenly inspired so popped out and got some more cream and created two more ice creams, it does keep well, so why not?
I then felt suddenly inspired so popped out and got some more cream and created two more ice creams, it does keep well, so why not?
Sautéed Peach and Brown Sugar Ice Cream
Serves 2-3 people, can easily be doubled.
5 or 6 not too ripe
doughnut peaches – coarsely chopped (no need to peel first)
30g butter
50g light brown sugar
a drip or two of
vanilla extract
250ml double cream
100g condensed milk
~ Sauté the chopped
peach in the butter till very tender and maybe starting to take a little
colour.
~ Stir in the sugar
and vanilla and stir all together till the sugar has melted.
~ Set aside to cool
completely.
~ When cold whisk the cream till stiff.
~ Fold in the condensed milk and the cooked peaches plus all their juices.
~ When cold whisk the cream till stiff.
~ Fold in the condensed milk and the cooked peaches plus all their juices.
~ Freeze.
I then made ...
Preserved Lemon Ice Cream
I have a jar of Preserved Lemons in the fridge, thanks to
Olives et Al – see here for all about them, I’m very impressed! I recently had a
lovely lunch of potato and sea bass salad with preserved lemon mayonnaise and
that set me wondering how the lemons would be in ice cream, now was my chance!
I finely, finely chopped about a quarter of a tablespoon of the preserved
lemon, folded it into the basic mixture and added a little vodka (I’m sure you
understand!) as, in the absence of a sugary addition such as maple syrup a
little alcohol helps a lot with the texture of ice cream (read more in my
aforementioned book!). For 250ml cream and 100g condensed milk I reckon 1 tablespoon of finely chopped preserved lemon and 20ml of vodka.
The resulting ice cream is utterly brilliant; sweet and lemony
as heck with a very slight salty bite from the pieces of preserved lemon. This
new recipe is a keeper for me.
Savoury, Interesting & Peculiar Ice Creams
Perhaps because of July being National Ice Cream Month there
has been a fair bit of talk on the net recently about unusual ice cream
flavours so to simultaneously jump on the bandwagon and whet your appetite here’s
a list of the unusual recipes in the appropriate chapter of Luscious Ice Creams without a Machine
Cracked Black Pepper
Ice Cream
Strawberry Balsamic
Ripple
Werther’s Original
Crunch - and beyond?
Blue Cheese Ice Cream
Blue Cheese &
Port Ripple
Blue Cheese and Baked
Pear Ice Cream
Salty Liquorice Ice
Cream
Popping Candy
Goats Cheese &
Hazelnut Ice Cream
Roasted Beetroot and
Chocolate Ice Cream
Smoky Bacon and (the
aforementioned) Maple Syrup Ice Cream
1 comment:
This is a great article - lots of variations and it sounds like you've made a lot of ice cream over the years!
Love your advice about sugar and alcohol helping the texture of icecream - not many people know about that!
Oh, and in our local area (NE Victoria, Australia), there's a company called Gundowring Ice Cream - they're doing some AMAZING things with icecream - especially flavor wise - like Shiraz & Black Pepper - really amazing, you'd love it!
Thanks so much for contributing this article to The Sunday Brunch Magazine.
All the best,
Eliza & Bel.
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