It is a nutty ice-cream; you could probably add other things but not too many or too much, because it is held up by air and too much other stuff would weigh it down and make it sag.
It is designed to be frozen in a loaf tin (or whatever plastic box you have hanging around), turned out and sliced when you have fancy friends round. Alternatively, you could just stick your spoon in and shove it in your gob in front of back-to-back episodes of "Real Wives of Jersey Shore".
Nut Ice-Cream
This is I think originally a Sue Lawrence recipe for Cobnut Ice-Cream. I don't think I would know a cobnut if I fell over one in the street and it bit my ankle, but other nuts will also do, she said, so it is now a Generic Nut Ice-Cream.
2 tablespoons nuts of your choice (cobnuts, pistachios, pecans, hazelnuts probably best)
3 eggs, separated
4 tablespoons caster sugar
1 tablespoon brown sugar
1/2 pint double or whipping cream
1 x loaf tin/tupperware box
Clingfilm
3 x bowls
Whisk (hand or electric)
Big metal spoon
- Take the nutty nuts. Chop them roughly. Toast them (I do it in a pan on the stove watching like a hawk). Whilst still warm, sprinkle on the brown sugar and stir it in. It will melt on the nuts. Allow to cool. (Also nice is a big pinch of Maldon or similar.)
- Whip the egg yolks and caster sugar together until pale and thick.
- In a separate bowl, whip the cream until it is also thick.
- Combine the cream and the egg yolk/sugar mixture (sort of fold it together but don't worry too much about keeping the air in).
- Stir in the cooled nuts.
- Whisk the egg whites until stiff
- Fold the egg whites gently into the cream/egg/sugar/nuts mixture with a big metal spoon until all combined.
- Pour/spoon into a loaf tin/tupperware box lined with clingfilm (let it hang over the edge) and give it at least 6 hours in the freezer.
Very, very nice by itself, but raspberries are always nice with nuts I think. I made it with pecans, and used maple sugar instead of brown sugar. Also added a bit of chopped crystallised ginger. It was magical and like a dream of perfection and unicorns.
Pip pip!
NWM
P.S. I have started putting the recipes I sometimes post in a crazed style here. I will also put links to recipes I like a lot up there and update it now and then. You will like it a lot. I know it.
11 comments:
That sounds really lovely. I may well try it. I made your salty-sweet almond and chocolate biscuits which were bloody fab although it made an industrial quantity (about 40!) which is quite a lot for just the two of us, but we ate them all the same. Now that the season is upon us, I think I may also try your lavender and lemon biscuits as my lavender is now in flower.
Oh do, it really is worth it. Very English, for some reason, although I think Sue Lawrence is Scottish. I had forgotten about the quantity of those biscuits - crazy no? But so delicious. And do make the lavender lemon biscuits - they are my favourite. They would be really nice with a lavender panna cotta (let me know if you want a recipe for that too.)
Sorry - this is not about ice cream (although recipe does look delish) it is to tell you that Dr Who WAS WEARING A FEZ in the last episode of this season!!!!
As soon as I saw it I thought of you. Sad, but true.
Ali x
Lavender panna cotta sounds divine! I've never used lavender in cooking before but I like the idea of it and am willing to give it a go! So, yes please, either post up the recipe here for the whole world to admire or email it to me at kaz DOT jones AT btinternet DOT com (not sure if I still need to write out email addresses like that any more in order to fool the spambots, but there you go). Also, not only does Dr Who have a fez, but so does my husband and he's neither a monkey, a Time Lord or North African, although a North African Time Lord Monkey would be awesome...
I shall try this without delay since the weather in London is unprovokedly hot.
In the meantime:
My mother's tip for making ice cream - put vodka in it to stop it crystallising.
My tip for making ice cream - drink the vodka so you won't care if it crystallises.
This is the best ice-cream ever. I have always used this recipe as it is very simple to make and tastes lush. Brown bread ice cream is good, toasting the brown breadcrumbs first and adding rum to the mix. Banana and Gin is good, chocolate and toasted hazelnut and for coffee ice-cream always use the liquid Camp Coffee as the flavour is far better than using proper coffee.
Alison - it is natural, but I cannot pretend I am not moved.
Baron - did you do it and WAS IT DELICIOUS? Our mothers, I fear, have a great deal in common.
Mrs Jones! Your husband has a fez? I am delighted. (Look on the recipes page over there on the right - it is on there - you will L.O.V.E. it)
Buggles - can I use the same sort of proportions and all of that? I have heard over and over of brown bread icecream but never had it; I shall. Thank you!
Yes, same proportions of egg, cream etc. use your own judgement as to breadcrumbs and I used to use the sweet cooking sherry in the mix so adjusted the sugar accordingly. Rather lovely-Brown bread and sherry ice-cream.
I used to make banana and gin ice cream too although freezing zapped the flavour of the gin so before I served it in our restaurant I'd tip a measure of gin over the ice cream. They loved it.
Yes it was delicious: and the younger daughter (Dorabella), who usually won't eat any pudding-tyoe course she hasn't made herself, ate most of it.
I was very disappointed that Doctor Who did not include a small clay pipe in his outfit, but it cannot be helped now.
What is caster sugar in Canadiaish?
Caster sugar can be granulated sugar that you whizz slightly (before it gets to the really fine one) in the blender, OR look for 'fine granulated', OR just use granulated, which is what I do and it doesn't make a blinkin bit of difference.
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