on about ice cream!
week's column <click
here> covered the intricacies of basic ice
cream making. This week we take what we have learnt
and progress, we are going to take the basics and give
them a little bit of a twist.
you have an ice cream machine, if you are like me you
want to just make more and more. You will want to take
things to new heights and try something different. This
week's two recipes do just that.
serve ice creams in a neat quenelle (rugby ball shape)
take a dessert or kitchen spoon (with a pointed end)
and dip into warm water. Drag this atop the ice cream
applying light pressure. This should 'scoop' the ice
cream up into a wonderful quenelle shape.
on your ice cream machine ahead of time, before you
start any other preparation, so it is chilled ready
to go when you need it or remember to put your bowl
in the freezer the night before (depends on your
ice cream machine).
of these ice creams are of the easy to make raw variety.
As the egg is not cooked great care must be taken
to ensure the eggs are as fresh as possible and prepared
with the highest hygiene standards. I suggest they
are made and eaten within 3 hours.
you place the ice cream into the freezer and it hardens
too much, remove from the freezer 20 minutes before
use and allow it to soften before use.
you are serving it in wine glasses, fill them as soon
as the ice cream is made (while it is nice and
soft and easily workable) and place the glasses
carefully into the freezer
you are a little wary of making ice cream without first
cooking the eggs, then simply use the above recipe ingredients
but replace the method with the cooked version I shared
with you last week.
colour of this final ice cream is very akin to the colour
of the foam on the head of Guinness, which makes for
an interesting array of presentation ideas.
the Guinness into a large saucepan (it will froth
up when heated) and heat to simmering point
to simmer until it has reduced to 100ml
the Guinness has reduced place in a cold container
and place in the freezer until cold (if it is too
warm it may curdle the egg yolks)
the Guinness is simmering, place the egg yolks cream,
castor sugar and vanilla essence into a glass or stainless
steel bowl and whisk until thickened and almost white
in colour. Set aside in the chiller until required
the Guinness into the egg mixture and lightly whisk
into the ice cream machine
as either a dessert on its own or as part of a more
serving it in a wine glass, champagne flute with a
layer of blueberries and then finish with a layer
of very lightly whipped cream to mimic the colour
etc of the Guinness
your Guinness Ice Cream and bon appetit . . . . .
quantity (add to taste)
meaning a whole one of
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