I suspect a 70's Barbican kitchen wouldn't have had a digital ice cream maker from Lakeland but it's such a faff without one, I treated myself (and they're half price in June 🙂). As the book explains in detail, all you really need is a freezer, a thermometer and a box to put the ice cream in. And some patience. The photo above includes what they used in the Ham House dairy, even less technical!
I chose Brown Bread ice cream because I have a traumatic memory of Mum making this when I was a teenager for a dinner party, and as Chief Taster I got to try some. It was delicious... So delicious, in fact, that the inconsiderate guests ate the lot and there were no leftovers for her poor neglected children the next day... years of therapy.
Ingredients:
100 ml wholemeal breadcrumbs
500ml whipping cream (36% fat)
185g dark muscovado sugar
1 tbsp rum (optional.. Hah, of course I used rum)
Method:
- Whizz the crustless bread in a food processor to make breadcrumbs then toast under the grill for a few minutes until evenly browned. Or not so evenly browned in this case.
- Lightly beat the cream, sugar and rum together, then add the breadcrumbs.
- Chill thoroughly, stirring occasionally as the crumbs fall to the bottom, then put into an ice cream machine for about 20 minutes until thickened.
- Serve with chopped nuts, chocolate sauce (not giving away my secret recipe) or a shot of almond liqueur. Or all three.
Just don't bother waiting for the sun to come out...
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