Friday, February 12, 2010

Do you want ice cream with that?

brown bread ice-cream. 
Don't turn your nose up at it until you have tried it! 
(plus it has booze in it)

I had a terrible workout at the gym today, my broken toe is making it so difficult to really get into my stride, plus I had a few drinks and a late night yesterday, definitely not on top form.  Eventually my workout ended up as a 10 min nap in the sauna!!

Still moving on, looking forward to the weekend. Its Family Day here in Ontario, so a long weekend for the family, plus of course its Valentines Day, so definitely time to make room for some chocolate treats!! Which got me thinking that one of the easiest deserts I have made is homemade ice cream, and you don't even need an ice-cream maker. It would be a wonderful compliment to a chocolate desert.

Years ago when I was visiting a small pub near Loch Lomond, Scotland, I was served some bread bread ice cream, it was thoroughly delicious, even though it sounds strange.  Here is the basic recipe for making vanilla ice cream with a few alternative flavours to try. Click after the jump for full recipe.

Custard-Based Vanilla Ice Cream

this is a rich ice cream and should be served in small portions.

1 pint/600 ml milk
1 vanilla por or a few drops of vanilla essence
6 egg yolks
4 oz/100g caster sugar (though I used regular sugar and it was grand)
5 fl oz/150 ml double cream whipped

  • First scald the milk with the vanilla pod if using and set aside for 15 mins. Then strain.
  • Whisk egg yolks with sugar until pale and thick.
  • Gradually stir in the strained milk and vanilla essence if using.
  • Cook over a very low heat until the custard thickens and coats the back of a wooden spoon. Do not allow to boil otherwise the eggs will curdle.  (I have made this mistake a few times!!)
  • Press a circle of greaseproof paper or cling-film on the surface of custard and leave until cold.
  • Fold in the whipped cream (along with the chosen flavour if not making simple vanilla).
  • Spoon into a shallow container and freeze for 40 mins or until the edges have formed ice crystals.
  • Turn out into a chilled bowl and whisk to break up the crystals.
  • Return to the container and repeat the freezing, whisking process once or twice more.

Ice Cream Flavours:

Brown Bread
Trim crusts from 4 oz/125g wholewheat bread and process into breadcrumbs. Mix with 4 oz/125g brown sugar and toast for 12 mins 425 F (Gas Mark 7) stirring frequently. Cool and crush with a rolling pin. Fold into ice cream with 3 tbspns of sherry.

Strawberry and Almond
Puree 1 lb/450 g strawberries with 1 oz/25 g ground almonds.

Lychee and Champagne
Drain 1 (1 lb/450 g) can of lychees and rinse well. Puree with 10 fl oz/300 ml of champagne or sparkling wine.

Peach and Mango
Using fresh fruit, 1 mango and 4 peaches - peel and stone, then puree.

Strawberry and Black Pepper
Puree 1 lb/450 g strawberries with 1/4 tspn ground black pepper.

Lavender (inspired by Its Complicated!)
2 tbspns of lavender buds (you can find these easily in the herb and spice section of your local supermarket)

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