I Scream, You Scream, We All Scream for Ice Cream!
With the UK having undergone a heat wave this week I seem to have dedicated my lunchtimes – not so accidentally – to becoming an ice cream connoisseur and tasting pretty much all the ices that Winchester has to offer.
And if you’re wondering? Chococo’s Purbeck Cappuccino ice cream (featured above centre) in my opinion takes the crown.
It also turns out that July is national ice cream month! Accordingly, it only seemed right to share with you all my secret recipe for my 3 ingredients, no churn ice cream that is simple, tasty and real!
This recipe can also be completely adapted to please any taste buds. So whether you’re a cookies n creme, chocolate fudge brownie or a simple vanilla lover, this promises to be the recipe for you!
But First, A Quick History of Ice Cream…
Ice cream is believed to have first been made in China as long ago as 3000 BC! Sadly, it did not arrive in Europe, via Italy and the Medici’s, until the thirteenth century, and us here in Britain had to wait until the late seventeenth century to enjoy it. Charles I of England was apparently so impressed with ice cream that after its introduction he paid to keep the formula secret, making ice cream a royal prerogative, utterly unobtainable by the common man!!
Indeed, it wasn’t until the 18th century that the first recorded recipes of ice cream begin to emerge
Ice Cream Month itself was established by the American Dairy association. It was signed into law by president Ronald Reagan himself on 9 July 1984 in a proclamation named the month of July as “National Ice Cream Month” and July 15 as “National Ice Cream Day”.
On the backs of this Ice Cream companies began publicising the day, encouraging people to go out and enjoy this cold delight as often as possible during the month of July – I for one can’t say I find any fault in this American law!
The Recipe: No Fuss Eton Mess Ice Cream
Now, with National Ice Cream day being a wholly American venture – I wanted to find a way to being this summer delight back to good old Blighty! What better way than marrying it together with one of our most famous quintessentially British summer puddings: Eton Mess.
The recipe for this takes a nostalgic pudding and brings it up to date with a few little tweaks of my own.
Perfect for a summer day lounging outside or – as is the way with the Great British Summer – equally perfect eating out the tub on the sofa in front of the telly! However, you enjoy your ice cream be sure that there is no judgement here!!
INGREDIENTS
For the (vanilla) Ice Cream:
300ml Double Cream
I tin Condensed Milk
2 teaspoons Vanilla extract OR 1 vanilla pod*
Extras: (These can be whatever you would like!)
50g. Chopped Strawberries
50g. Chopped Meringue
1 Handful Pistachios (Crystalized)
*For Chocolate add 2 tbsp. of cocoa powder. For mint add 6 – 8 leaves, OR peppermint extract. For other flavours, add different extracts – experiment and have fun!
METHOD
Begin by whipping the cream with the vanilla until you achieve soft peaks. Then, mix together the strawberries, pistachios and meringue with the condensed
milk. After this, fold the condensed milk mixture in the cream a little at a time. Be careful to fold gently so as to keep as much air in the cream as possible.
Once combined, place your mixture into a loaf tin that has been lined with cling film and allow to set in the freezer – this will take anything from 3 – 6 hours depending on the temperature. For the first hour of this, check on your ice cream every 20 minutes and stir with a fork. This prevents any ice crystals from forming and ensures your ice-cream will be as creamy as possible!
Once set, enjoy – However you may like; cone, bowl or tub!
To Crystalize Pistachios:
Dissolve 1 cup of sugar with ½ a cup of water and allow to boil. It is important
that when the sugar has dissolved you do not stir! When the mixture is glossy
and dark caramel in colour remove from the heat. This will take around 5
minutes.
Pour the pistachios into the sugar mix and stir. Then pour this out onto a
sheet of greaseproof paper or a silicon mat if you have one. Be careful, as the
sugar will be very hot! Once cooled break the pistachios up and voila! Crystalized pistachios – a delicious garnish for any pudding!
A little Tasty 