Then the day came and it arrived, I tell you I NEED this book, anyone with an ice cream maker or a strong urge for the icy stuff needs it too! I have often read about people who love ice cream above all else, and I have never thought I was one of them, but now I am wondering if perhaps I might be. It’s divided up into chapters for Basics, Ice Creams, Sorbets and Sherbets, Granitas, Sauces and Toppings, Mix-Ins and Vessels. As an aside, I made the baked version of dulce de leche (from the Sauces and Toppings chapter). It tasted like Scottish tablet but with the texture something akin to a quivering panna cotta, if you are ever in need of a sugar fix this is the ultimate – condensed milk baked until it is golden and caramelised, oh boy! It didn’t make it to a sundae, we just spooned it from the dish.
There was no question in my mind of which ice cream to make first – date, rum and pecan ice cream just the name hit all the right buttons for me, and so I made it. It was absolutely perfect! The man is an absolute genius! It was just so good, and because the rum was in the egg custard as well as soaked into the dates, the taste of the rum never disappeared even with the last bite, the dates adding a good toffee element and pecans to give a nice bite. I don’t think I would have come up with the date / rum / pecan combo, but I’m so glad David did. Keith said he thinks this might be his very favourite ice cream ever, and I won’t embarrass him by telling you how many scoops he ate at the first sitting - but it was a lot!
There are a few savoury ice creams which I’m not ready for (yet), but next on my list of to makes are apricot and pistachio ice cream, toasted coconut ice cream swirled with mango sorbet, green tea ice cream and orange popsicle ice cream, but this is just a taster of 4 out of 32 others! So expect to see more over the next few weeks!
This is my contruibution to Meeta’s Big Birthday Bang . Happy Birthday, the party will go with a swing with this ice cream!