I estimate worth-mentioning the fact that we finished the leftovers of the Verveine sorbet in an odd place: the Störvatt, at my father’s house. This barbarian name describes a Scandinavian wooden tub, a bit like a giant barrel, filled with water, and containing a stove. By lighting a fire in the stove, you can heat the water up to 40°C, and enjoy your hot bath in the snow, the rain, or under the stars, while smelling the scents of wood and campfire…a truly unique experience. And enjoying a bowl of homemade ice cream lost in the vapours of hot water is amazing.

Continue reading →

Our first sorbet « Made in France » had to be a typically French one. We therefore tried to make one with the famous plant that grows in our region: the “Verveine”.

This plant is normally used to make liqueur, or herbal teas, but you can sometimes be served one of these sorbets in a restaurant. Pour a few drops of liqueur on it, it’s wonderful!

Continue reading →

During a day out with my school, I had the luck of finding a fruit and cereal shop that was selling everything at half price. Bargain! I bought 1 kg of dates for 1 pound, foreseeing the scrumptious ice cream that was to result from this fortuitous opportunity!

Back home, Peter suggested to add a few apples to this recipe, to add a bit of freshness to the strong flavour of the dates. That seemed like a good idea…we therefore started the mix!

Continue reading →

Before the outstanding account of our ice-cream adventures in the Hebrides, here is another recipe we did a few weeks ago and forgot to mention.

Last time I was shopping in Real Food, I saw chunks of marzipan they were selling by weight. The idea of incorporating this sweet treat into a big batch of ice cream immediately struck me, and I decided to buy a bag of 500g.

For a reason I do not understand, many people were a bit dubious about trying this new flavour, but notwithstanding incredulity, Peter and I decided to try.

Continue reading →