I have been having a lot of discussions about ice cream lately. Probably the most heated was with my in-laws. “Ireland has such great dairy”, I told them, “why are there not more ice cream parlours, where they convert the dairy they produce onsite to ice cream?” They had two particular theories – the first is that rural Ireland is spread out (anyone who has been to Ireland would know, outside of the cities, people are pretty spread out) and the second is the weather – nice days are few and far between.
Which is why a really comprehensive book of homemade ice cream is pretty essential – and Ben Vear’s Ice Cream & Other Frozen Delights is unusually creative with its ice cream treats – everything from the basic vanilla ice cream to more complicated multi-step treats, such as chocolate coated ice cream bars and Coke floats.
I’d definitely recommend this book for cooks who have become familiar with the basic ice-cream making process, have maybe tried a few adaptations of their own, and are ready to move on to the next challenges.
Ben Vears is the kind of person who makes me feel like I’ve been slacking throughout my twenty five years. Only twenty four, he is the fourth generation of ice cream makers at his family’s business, Winstones Ice Cream. Vears has also been incredibly active promoting natural, rich ingredients in making ice cream. A cookbook seems the logical next step – if you can’t find the ice cream you like, he’ll help you to produce it yourself. So Vear’s cookbook is dedicated to the comprehensive ice cream experiences – which was great for someone like me who had mastered the basics and was looking for a step up, challenge-wise. Definitely recommended for the keen ice cream maker!
Lemon Sorbet (from Ice Cream & Other Frozen Delights)
200g caster sugar
1 teaspoon lime juice
zest of one lemon
1 packet of gelatine powder
Mix in the gelatine.
Ice Cream by Ben Vear is published by Absolute Press, an imprint of Bloomsbury. Hardback £20. I received a free copy to review, but all opinions are my own.