Home Made Ice Cream, Frozen Deliciousness And No Hidden Additives
Long before the days of modern refrigeration methods there was ice-cream and frozen desserts – the Roman emperors would have snow and ice brought down from the Alps to satisfy their desire for cold sweets and chilled drinks. Marco Polo returned from his long visit to China with recipes for sorbets. In England many a stately home still has an ice house hidden away somewhere. Blocks of ice would be broken from the surface of lakes and stored underground where it would remain until needed on warmer summer days.
Nowadays there are many flavours available ready made – even savoury ones – one parlour in North Wales has on its menu ‘Pea’ ice cream – and no, I haven’t tried it. Despite all the flavors out there it is good sometimes to make your own – no preservatives for one thing – you will know exactly what is going in there and what comes out will be delicious. There are a number of ice cream makers out there, some excellent, if rather expensive , but I never seem to have enough room in the freezer to cool the equipment so tend to use just a plastic box, perhaps a food processor and a fork. The latter is necessary to stir the mixture at least once, preferably 2 or 3 times , as it is freezing. This will serve to break up any large ice lumps that form and keep your ice cream smooth. The important thing is to keep everything scrupulously clean.
Coconut Ice Cream
I cup of double cream ( heavy cream)
