Ice cream
Who can resist the jingly, summery sound of an ice cream van? These recipes celebrate our love for the frozen stuff. We have a super-speedy no-churn ice cream sandwich, a salted caramel Italian-style gelato and a showstopper chocolate bombe… Form an orderly queue, please
ALWAYS A WINNER
SMASH AND GRAB Mint chocolate ice cream parfait bombes, p22
BEST THING SINCE SLICED BREAD Brown butter caramel and rye bread gelato, p22
Brown butter caramel and rye bread gelato
SERVES 10 (MAKES ABOUT 1.5 LITRES). HANDS-ON TIME 45 MIN, PLUS COOLING AND FREEZING
MAKE AHEAD
Once frozen the ice cream will keep in the freezer for up to 2 weeks.
FOOD TEAM’S TIPS
The caramel will seize (become hard) and may split when the cream is added to the molten sugar (step 3), but be patient and stir carefully over a very low heat and it will come together in a smooth sauce.
If you don’t have an ice cream machine, freeze the thickened custard in a large airtight container for 1-2 hours, then whisk briefly with an electric hand mixer to help prevent ice crystals forming and to make the mixture light and aerated. Repeat the process once or twice, adding the caramel and toasted crumbs with the last mix.
• 100g stale rye bread (we used The Village Bakery Organic Rossisky Rye Bread) • 600ml whole milk • 1 tsp vanilla bean paste • 75g golden caster sugar • 3 tbsp cornflour • 1 large free-range egg yolk • 300ml double cream