Entries Tagged 'ice cream' ↓

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.

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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!

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For our Blackford Hill ice cream party we decided to make a mint ice cream to go with the chocolate gelato (or was it chocolate to go with the mint?). Anyway, we had never made it before, but thought it was worth a try.

Basically, all we did was stuff a bunch of mint leaves in a litre of milk the day before making the ice cream. I checked the milk occasionally to make sure the flavour was right. Eventually I decided I better make up the mix to accurately test the mintyness.

So I made a fairly standard batch and left the mint in another hour or so, before I was happy with the flavour. Probably in all it infused for 20 hours in the fridge.

After the usual cranking, we had a fantastically delicious (non-green) mint ice cream. Easy! It went really well with the chocolate gelato, but if you want to make the classic mint-chocolate chip ice cream, then just stir some chocolate chips into the ice cream just after you’re finished cranking. When you freeze chocolate the flavour is hard to enjoy, so you don’t want the chips in for the whole freezing process.

See below for the rest of the photos by Abigail Amalton and Rahul Joshi

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For those of you who missed last Saturday’s “Ultimate Ice Cream Social on top of Blackford Hill”, we understand… It was raining… a lot. But it was still amazing fun.

As great as this picture is, it doesn’t do the event total justice (see more photos here). We had four White Mountains cranking simultaneously, churning out a full range of flavours: chocolate gelato, mint ice cream, raspberry sorbet, and a big 6-quart batch of classic vanilla ice cream.

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This one is not for the faint-hearted. Literally. This is indeed the richest ice cream we have ever made.

Thibault again deserves the credit for the idea, suggesting both toffee and banana for an impulsive ice cream last Sunday in Newcastle.

Now, I know your mouth is watering for the full account of our Hebridean ice cream adventures, but it’s going to take us a bit longer to compile all the recipes, pictures and video. In the meantime, eat your heart out with one of the most mind-blowingly delicious ice cream recipes yet.

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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.

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In less than seven hours we depart for our biggest ice cream adventure yet! Thibault and Celine and I will be taking the White Mountain to Iona tomorrow. We’ll make a nice batch of coconut and chocolate there for Celine’s birthday.

Then on Saturday Dr. Big D will join us in Oban to catch the ferry to Barra and we’ll cycle the length of the Outer Hebrides, making ice cream along the way! Stay tuned for all the excitement…

UPDATE: The full story is now online.

So first night back to Geneva and a party is on at the Boisserette. I have been threatening to leave the straight and narrow paths of the Russell recipe and the Big D sciences and so tonite it shows. I didnt quite go the whole hog but subbed in some Coop Uht cream instead of fresh cream. I really wanted to know how much this would affect the flavour. The reality is UHT milk and cream is much more prevalent here than fresh dairy, and it is all much more expensive than the subsidized meadows of Britain. I haven’t actually found any cream here that isn’t high temperature pasteurized - the small step back from full throttle dairy cooking. Recipe used was actually close to a Russell.Results? Consistency was excellent, really smooth and creamy. The flavour was however slightly UHT influenced - it had that sugery condensed flavour at the edges, not at all unpleasant though, just different from my perspective. Most peopl here drink UHT any way and every one was a newbie to the Triple Motion so were all curious and delighted. The ice cream was eaten with Mango Lassi on the side - great combo but masked the simplicity of the vanilla batch.When the local audience has matured a bit onto the delicacies i should try a head to head full Migros Budget UHT cream and milk vs fresh dairy?  

Though our chocolate gelato recipe produces an incredible result, it’s an awful lot of work and takes a long time to prepare and chill before you can freeze it. I eventually decided that there is no reason why the Russell Recipe should not produce a quality chocolate ice cream.

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