We all scream for … haggis (just kidding)
How many memories do you have with an ice-cream in your hand? We bet there are a few happy moments bathed in summer sunlight and sticky, sandy fingers hidden in your psyche somewhere. Ice cream has always been a treat, and may it remain that way, some things are too delicious to eat every day. G is partial to pistachio ice cream, while T goes crazy for coconut, and we both agree that it tastes so much better in the sunshine…wherever it’s hiding at the moment.
“Ice cream is a crowd pleaser as a dinner party dessert, and when it comes to this, there should never be a cone in sight”
Homemade ice cream is out of this world, but it is sometimes tricky if you do not have the right kit. Ice cream, ideally needs to be churned continuously while it is being frozen and these all-in-one machines cost upwards of £60 and take up a large proportion of ones kitchen. However, if there is a will, there is a way for G&T, and when it comes to ice-cream the will is so large it could block out the sun.
The following recipe contains just four ingredients, and is pretty much fool-proof. The ingredients are whisked together in a mixer and then chilled for four hours – it doesn’t get simpler than that. Just make sure you have the room in your freezer before you start.
“This shape of champagne glass (shallow, saucer shaped glass, opposed to the flute) was originally modeled on Marie Antoinette breasts in 1663, or so the legend goes…”
Cream and condensed milk forms the base and is flavoured with white chocolate and mascarpone cheese, which also provides thickness, but feel free to add whatever you would like. Strawberry, coco powder, chocolate chips, crushed up Oreos… fill your boots. Due to the simplicity of the recipe, we are feeling extra generous and have given you the recipe for a little accompaniment to take this dish to the next level. Top the ice cream off with a little coulis, served either at room temperature (or slightly warm) and you will have one hell of a dessert to end your meal.
Of course, you could serve this in a cone. In fact, cones are quite fun to make yourself with the right equipment and there is a great recipe from fellow double-act foodies from across the pond Spoon, Fork, Bacon. We have noticed that the opinion on cones does seem to cause a divide amongst the public. When T was a child, she used to suck as much of the 99 flake out of the cheap wafer cone as possible before throwing it on the floor despite numerous cross words from her mother. However, she has now grown up to like them, but we both agree that they have their place. Ice cream is a crowd pleaser as a dinner party dessert, and when it comes to this, there should never be a cone in sight.
We suggest instead some pretty glassware to host your icy treat, like these coupe glasses from Sainsbury’s, £5 each. Fun fact: this shape of champagne glass (shallow, saucer shaped glass, opposed to the flute) was originally modeled on Marie Antoinette breasts in 1663, or so the legend goes… Perhaps these exact ones weren’t, they are a little on the large side and would be more suited to the chesticles of Brigitte Bardot than the likes of a petite Roccoco queen. Failing that, tall sundae glasses or pretty bowls would work just as well.
Remember, money can’t buy your happiness or sunshine. But it can buy you the ingredients to make homemade ice cream, and that’s pretty much the same thing.
See you next Thursday,
Mascarpone ‘no churn’ Ice Cream with strawberry balsamic coulis
For the Ice Cream
400ml double cream
200g mascarpone cheese
50g white chocolate
1 can (397g) of condensed milk
For the Coulis
50g caster sugar
2 tbsp balsamic vinegar
Pour the cream, mascarpone and condensed milk in your electric mixer (or in a bowl with your hand-held version), and whisk into soft peaks. Add the melted white chocolate and whisk some more. Once it is all combined, pour into a Tupperware or dish and freeze for a minimum of four hours. Take your ice cream out 20 minutes before serving to thaw.
To make the coulis, throw the ingredients in a saucepan and mix until the sugar dissolves. Put over a low-medium heat for 15 minutes until it becomes dark and syrupy. Leave to cool completely and serve over the ice cream with a few sprigs of mint.