11 October 2006
Ice cream update
Remember my ice cream epiphany?
Last night we had Honey Crunchie Delight: Honey ice cream with broken up crunchies mixed in, plus swirls of honey and chocolate.
Absolutely. Best. Ever.
Filed under: Enthusings — Clare @ 9:14 am
You decedent Soupstress, you
(11.10.06 @ 10:05 am)
You’d better believe it!
(11.10.06 @ 12:19 pm)
I’m not sure if your enchantment with ice cream extends to sorbet, but I make a mean Campari and Passionfruit concoction. Sounds revolting but it has a hell of a kick to it!
(12.10.06 @ 9:26 am)
Soo - that sounds pretty darn good to me. I’ve not tried making any sorbet yet, but with the party season approaching maybe it’s time to start!
(12.10.06 @ 9:33 am)
If I can rootle out the recipe, I’ll let you have it. It’s a Jamie Oliver so it’s bound to be good!
(12.10.06 @ 10:02 am)
Soo - that would be brilliant. ‘Rootle’. What a great word.
(12.10.06 @ 10:32 am)
Here we go.
1/2 pint water
7 oz sugar
15 passionfruit
1 wine glass of campari
Place the water and sugar in a pan, bring to the boil and simmer for five minutes. Remove from the heat and allow to cool for a while. Halve your passionfruit and scoop out the flesh, seeds and juice with a spoon. You can pass through a coarse sieve to remove the seeds, but I leave them in and it looks and tastes much nicer. Mix the passionfruit bits with the campari and sugar syrup in a plastic tub and place in the freezer. It usually takes about three hours to set, and if you can remember, stir it every half hour to break up the crystals. Or, since you have an ice cream maker, pop it in there and churn for about half an hour. I find it much easier doing it that way.
Enjoy - it’s lovely!!
(13.10.06 @ 10:08 am)
Oooh, yum. Sounds lovely. I will definitely be trying this out! Thanks for passing it on.
(13.10.06 @ 10:11 am)