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Muttley

At the Start
Joined
May 3, 2003
Messages
718
Location
Northamptonshire
Please, oh please, will someone please come round and padlock the freezer .... before I eat any more of this totally luscious clotted cream ice cream with champagne rhubarb (courtesy, of course, of Gourmet Heaven - aka Waitrose)


:D
 
Oh, not another ice cream monster tonight!! :lol: :lol: I bought 500ml of the Scottish company Mackie's 'Honeycomb Harvest' this afternoon. It's made, it says, with fresh double cream with squishy honeycomb bits throughout. Oh, boy, is it ever! Or, rather, was it... :shy:
 
Ben & Jerrys "The Full Mounty " for me :lol: Caramel , pecans and maple syrup . Bloomin lethal too .
 
Small family run North Wales company Cadwalladers for me. I remember years ago, you could only get Vanilla in one of two shops they had in Criccieth or Porthmadog, now they have about a dozen shops and about 3 dozen different flavour ice cream's. It has been known for me to do a 70 mile round trip juat to load a couple of freezer bags worth. :D
 
:lol:

The other answer if you're eating too much of the stuff is to get your own ice-cream maker (proper job with integral freezing unit). I bought one nearly 20 years ago, as both my son and husband were real ice-cream/sorbet freaks and it's still going strong today and probably the best £250 I've ever spent on a kitchen appliance!

Have been to Ben & Jerry's factory and came back full of inspiration and it's a doddle to make i/cream which is every bit as good - if not better! At least I know what goes into mine.............

One of my faves is White Chocolate Orange ice cream made with a dash (OK - slug) of orange brandy which helps to keep the i/c 'soft-scoop'.

And the most asked-for sorbet is elderflower - using a sparkling wine.

OK - move over Delia ........
 
I have never been a great ice cream fan - but I did have a cornet thing with a flake in whilst walking down by the river in Marlow last weekend which Barney insisted on sharing with me! :confused:
 
Muttley enjoys ice cream a lot. She emptied the ice cream van at Punchestown and they had to widen the gates to let her out! :lol:

My favourite is Rum and Raisen.
 
I like proper vanilla Ice Cream, with the little black seeds in it. I still haven't found a proper commercial brand that matches homemade (or restaurant made - I've never made it myself)
 
Lately, I have mostly been eating Green & Black's organic vanilla white chocolate with the little black seeds in... yes, the diet resolution cracks on apace! :shy:
 
Originally posted by Kathy@May 12 2005, 08:37 AM
I did have a cornet thing with a flake in whilst walking down by the river in Marlow last weekend
Click to expand...
The words mind and boggle ...
 
Me too, my ice cream maker needs the cobwebs dusted off it for the summer & that sounds like a good one to start off with. Is it custard based? I have contemplated using the ready made Waitrose fresh custard - have you tried that. Also keen on the elderflower recipe - I make elderflower lemonade - would it work if I condensed it & froze it?
 
Ladies, so that you can get a totally unbiased opinion of your products, may I offer my services as a voluntary taster? Of course, I shall need a good-sized representative portion of ALL of the items... :P
 
Absaloutly - but they may have melted by the time we reach Lingfield/Brighton. Could have offered you a Chocolate Orange Marble cake that I made over the w/e but it didn't last long!
 
I find it reassuring that there are still women out there with domestic science skills.

We haven't had any ice in our house since Mrs Mo lost the recipe.
 
:lol:

OK - have decided I would rather be Nigella - at least our bums are similar sizes...

Ice Cream


Make a basic egg custard:

Scald 1 to 1.5 pints double cream in bain-marie. If you have a food processor or blender, place 3 - 4 egg yolks in it, about 1 - 1.5 oz caster sugar/egg yolk in as well, vanilla extract (real stuff, not synthetic - yuk) or use vanilla bean paste (about 1 teaspn). Whizz eggs, sugar, vanilla on high for about 20secs and then carefully pour the hot cream into the processor while processor still blitzing.

Now, you can return this custard back into the bain-marie to thicken again over a very low heat but quite often, I can't be arsed...

While custard is still v hot, add about 8oz of best quality white choc and let it melt in, plus the grated zest of a couple of big oranges and a slug of Cointreau (OK, you lot, eat shit - I make my own orange brandy, natch.... :P ), whisk briefly to combine and then cool before putting it into your ice-cream maker. Freeze.

I usually find it needs to come out of freezer about 1/2hr before you actually need it to be at its best.

Elderflower Sorbet.

Make Elderflower cordial first! Make basic sugar syrup - then infuse elderflower heads and lemon peel for a couple of days, strain, done.


Now, if like me you can't abide waste, make this at the same time you make ice cream, as you can use up your egg whites!

1/2 pt E/f cordial, diluted with 1/2 bottle of sparkling wine (dry one best). Whisk your 4 egg whites until fluffy, combine well with cordial/wine mixture, check taste - sweeten if necessary or if too sweet, add a little lemon juice - then freeze as per ice-cream machine instructions. This makes a pretty tart sorbet - if you prefer a sweeter one, dissolve a couple of oz caster sugar in cordial/wine mixture before adding egg whites.

Couldn't be simpler!
 
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