For some considerable time we have been discussing the possibilities of savoury ice creams. While I know this concept may strike fear into the hearts of many, especially those long devoted to the Russell Recipe, the White Mountain’s reign of glory must eventually encompass all courses of a meal.
So finally we have turned our debates about freezing points, sugars, salts, and alcohols into action. Big D came up to Edinburgh for the weekend insisting we finally try the Frozen Stilton Cheese Cream recipe from the Ices book. This is the weekend of savoury ice cream.
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