Snowdon Cream Tea Ice Cream
Photo © Denis Williams
It was so hot today.
Even the storms that broke the heat didn’t really clear the air.
When it comes to cooking on the hoof I have a limited number of default settings.
Stir fry it with garlic and ginger.
Make gin from it
Make it into ice cream!
Today was option number 3. Only because I didn’t have any spare cheap gin and the heat of the day called for something soothing and cooling. (Plus an emergency trip to the dentists woke residual memories that ice cream was in some way good for poorly teeth. Is it? Really? Or was this a parental trick.)
So I thought - normally we serve Welsh Cakes, with Jam and Cream! Well… that’s going to work as ice cream.
These days I cheat with the ice cream mix. We get it from the cash-n-carry. You can make it yourself.
Either way - You need an ice cream maker.
If making it from scratch:
Ingredients:
200 ml Whole Milk
150g Caster Sugar
Vanilla pod or vanilla essence
500 ml of Double Cream
6 Egg Yolks.
Method
Put the milk, sugar and vanilla pod in a pan with a pinch of salt and bring to the boil. Leave to cool. Remove the vanilla pod after it’s done its job. Beat the egg yolks together and add them to the milk - whisking.
Put the pan back over a low heat and stir until the custard is thick enough to coat the back of the spoon.
Keep stirring, the whole process should take around 8-10 minutes.
Pour the custard mix into the chilled cream, stirring furiously.
Pour the mix into an ice cream maker for about half an hour.
Snowdon Cream Tea Mix
After about 20 minutes, dribble in some strawberry slices, and some crumbled Welsh Cakes.
After 30 minutes tip into a container.
Drizzle some strawberry jam into the mix and poke it about - don’t stir it in. You want to make a ripple effect.
Freeze overnight.
Enjoy the next day - I know it’s hard - just wait for once in your life.
BJ
