Despite the size of London, there is one thing that it’s missing: a good ice cream parlor. Maybe it’s because I grew up about five minutes away from The Woodside Farm Creamery, but there is something absolutely amazing about homemade ice cream, five minutes away from dairy cows, that just blows any other ice cream away.
Luckily, Square Peg Publishing has sent me a copy of Ices and Ice Creams to review – the cool thing about this book is that it’s about one hundred years old – and the recipes for ice cream are still really useful (some cynical folks might think that this is because one hundred years ago was the last time London had a heat wave.) Agnes Marshall publised this before the advent of ice cream makers, but the recipes worked perfectly in our ice cream maker.
The real talent of this cookbook is that it provides a bunch of basic recipes which are easy to adapt (ice creams, sorbets, mousses) and can be tweaked to add a variety of add-ins.
Vanilla Ice Cream with a Salted Caramel Ripple and Chocolate Pretzel Pieces (adapted from Ices and Ice Creams)
570ml single cream (can be milk in a pinch, but will be richer with cream)
7 egg yolks
115g caster sugar
1/4 teaspoon vanilla extract
1/2 cup chopped chocolate pretzel pieces (quantities of the last two can vary based on personal taste!)
1/4 cup salted caramel sauce
Steam the cream/milk on low heat until warm – make sure it’s not boiling and stir often enough that the skin doesn’t form on top of the milk. Remove from heat and stir in sugar and egg yolks – stir constantly, particularly make sure that the eggs don’t scramble. Put the mixture back over low heat and allow to simmer until the custard mix coats the back of a wooden spoon.
Remove from heat and allow to cool to room temperature. Then refrigerate overnight. After that, follow the instructions of your ice cream maker. Otherwise, the books suggests simply freezing the ice cream in a mould. If the latter, at this point, mix in your salted caramel sauce and chocolate pretzel bits.
Once the ice cream maker has finished, allow it to freeze overnight. Then serve!
Don’t forget to enter my cupcake measuring cups giveaway!