As Big D’s little S I have been subjected to freezing cold sessions at the crank for a number of years now. However, it’s only recently that I’ve warmed to the art of icecream making and decided to take the plunge and ask the triple motion crew to get me my own trusty machine (thanks go to Peter and Big D for hunting one down). Said instrument was presented to me earlier on today and with Big D close on hand to supervise, we wasted no time in initiating it and me into the world of icecream making.
Normally I am a die-hard vanilla fan but since that had been done before (and very well) I thought I should work on a signature dish. After a moments pondering I decided should strive for a cool, creamy, supper smooth lemon ice. I am a big fan of lemon and have been making lemon sponge cake for family birthdays for years. It seemed appropriate to carry this on into my fledgling icecream making career.
So under the close eye of Big D, we made up the basic Russell mix (what else!) as follows:
· 2 small eggs (equivalent to 1.5 regular sized eggs)
· 1 cup sugar
· 2 cups double cream
· 2 cups full cream milk
The challenge then was how to get in the lemon flavor with out curdling the mix. I initially thought chucking in the zest would work just fine but then that silky smooth texture I was striving for would be lost. In the end the request flavor was imparted by running a knife over the skin to break the oil pores and carefully mixing in the juice of four lemons, mixing all the time to avoid curdling the mix.
A quick taste test revealed that the procedure to get the aromatic lemon oils into the mix worked well and Big D gave it his seal of approval by combining his two big loves – ice cream and wine…in the one bowl…(maybe a new flavor in the making??)
Then came the exciting bit as it was off out to the garden to get churning.
A short while later the moment of truth arrived and I was like a kid at Christmas as I opened the lid to inspect my first creation. Thankfully the first born was not a black sheep and the final product seemed to have come together in the way I had hoped.
The challenge now will be to get the same results with South African ingredients.