Long before modern methods of refrigeration, there was ice cream and frozen desserts – the Roman emperors would bring snow and ice from the Alps to satisfy their desire for cold sweets and chilled drinks. Marco Polo returns from his long visit to China with sherbet recipes. In England, many stately homes still have a cooler hidden somewhere. Blocks of ice would be broken on the surface of the lakes and stored underground where they would stay until needed during the hot summer days.
Nowadays, there are many flavors available – even tasty ones. "Pea" ice cream – and no, I have not tried it. In spite of all the flavors, it is sometimes good to do it yourself – without preservatives for one thing – you will know exactly what is going on and what will come out will be delicious. There are a number of ice cream makers, some excellent, but rather expensive, but I never seem to have enough room in the freezer to cool the equipment, so I tend to use a box plastic, a food processor and a fork. The latter is necessary to stir the mixture at least once, preferably 2 or 3 times, when it freezes. This will serve to break up the large chunks of ice that form and keep your ice cream smooth.
Coconut ice cream
I cup of double cream (thick cream)
½ cup of milk
½ cup of coconut flakes (desiccated coconut – if you use the sugar so do not worry the mixture tastes rather sweet as the gel decreases the effect).
8 oz, 200g coconut cream
Combine, beat well and place in the freezer. After one hour, stir with a fork and repeat every hour until well frozen – probably about three hours. What I serve with a sauce made by melting 6 cubes of dark chocolate, adding a good pinch of ginger and a teaspoon full of lime curd or lime marmalade. Serve with a crispy embossed cookie at the most sophisticated dinners – it was also enjoyed at a barbecue
Peanut butter ice cream
½ pint, 250 ml double cream (strong )
½ pint, 250 ml evaporated milk (you can use cream or light)
2 oz, 50 g brown sugar
½ cup peanut butter
3 drops d & # Vanilla extract
is also good – about 1/3 -1/2 cup
Heat gently the cream, evaporated milk, sugar and peanut butter, stirring until the sugar is dissolved and the peanut butter is well mixed. it has cooled, more biscuit crumbs if the use and transfer to the plastic box for freezing. Again, stir with a fork every hour until frozen solid consistency. I like it with a sauce made of cream with a spoonful of maple syrup brewed. It is also good alongside cooked fruits such as apricots.
You can make ice cream using instant cream packs. More traditional cream ice cream
1 ½ cup caster sugar
2 tablespoons all-purpose flour
3 pints of milk
1 teaspoon d 39 vanilla extract
milk at the point where very small bubbles begin to form. Mix the flour and sugar together. Stir in the eggs. Pour the heated milk into this mixture. Stir well and return to heat. Stir with a wooden spoon until it thickens enough to cover the spoon. Remove from heat and add vanilla extract. It's a rich but basic blend to which you can add whatever your imagination and availability allow – try sweet baked rhubarb and chopped strawberries for an unusual combination. Since it is so rich, it is perhaps best served after a very light main course and in small portions.