While buying locally made ice cream is as good as it gets, you may want to have a go at making some yourself at home. Katy Hofstede-Smith offers some ideas.
The secret to good ice cream starts with the fat content. Whilst a lower fat content will create a softer scoop, there is no denying the true indulgence of a full fat British cream, something that luckily for us our region is so good at producing. If you don’t have an ice cream machine you will need to keep stirring it whilst it freezes to ensure the cream keeps moving and the ice crystals aren’t allowed to form you’ll end up with a smooth creamy result.
Once you’ve got your base sorted the most exciting bit is choosing your flavour. This year why not experiment a little. For example, if you love strawberry why not add in a dash of balsamic vinegar or elderflower? If you have some caramel sauce in your cupboard add it to your base with some sea salt for a lovely salted caramel flavour, or if it’s a little later in the season try apple and cinnamon or blackberry. Alternatively, if you have an abundance of herbs, why not make a savoury ice cream to serve with fish, a little restaurant touch that your guests are sure to love.
If you want to try something a little different or are on a diet why not offer your guests a grown up sorbet? Gin and tonic with lime, mojito, rum punch or Malibu all make delicious sorbets or lollies, just remember that you’ll need to increase the sugar slightly to counteract the alcohol in order to make it freeze.
Whether you choose to stay traditional or be a little more daring, enjoy the summer and the (hopefully) perfect ice cream weather that we’ll have!
Katy
Image from www.sweetevestrawberry.co.uk