See these cream clouds of fluffy ice? I made them. Well, to be honest it was the ice cream maker (bought for us by some of our favourite people) that did the hard work, I just threw all the ingredients together with an insouciant flair.
*takes small bow*
The thing to remember about making ice cream is that you need time and patience. You cannot start the process in the morning and expect it to be all done by the afternoon. Oh no. Not unless you count the early hours of the morning as a humane time to start ice cream preparation, which I most definitely do not.
In fact I would go so far as to say that arising during the hours of darkness should be withheld for special occasions and holidays only. However, even if you did commence project ice cream very early on in the day, there are processes that have to be adhered to, which all take time. Processes such as waiting for things to cool down. Things you’ve just been told to heat up. There’s a lot of that.
Between you and me, I have placed a small wager with myself that I will be cutting corners in the very near future with regards to this ‘time’ element. All under the umbrella of research, obviously. Not because I am the slightest bit impatient to see the results.
I recently made a lemon sorbet in our glorious machine, mainly because we had a plethora of lemons, but also because it takes a lot less time. I do think, however, that I may have overdone it a little with the lemon content as everyone who tried it did the ‘twisted lemon’ face relatively quickly after having spooned in that first mouthful. I’m considering changing the balance between the amount of lemon juice, made by dissolving sugar into fresh lemon juice, and water.
I think fourteen lemons may have been a little excessive.
Meanwhile, I have also made an incredible discovery. Did you know that a crusty loaf is created by putting a small amount of water in a tray at the bottom of an oven when you’re baking bread? You did? Right… Back to the ice cream.
I used this recipe as I was completely swayed by the strap line, ‘Is Angela Nilsen’s vanilla ice cream the smoothest, creamiest homemade ice cream in history?’ (sorry Nigella).
But I think, having read quite a few recipes, they all, in the main, have an egg, cream, milk, sugar and vanilla combo. Probably not a diet staple for the calorie conscious amongst you. Although to be honest, love of great food and calorie counting does seem to me to be a slightly odd paradox.
Anyway, today I have made black cherry ice cream. It looks the part but still tastes of vanilla. Anyone know why that is?
Answers on a postcard, please.