Some may think I'm a little crazy to continue digging in to ice cream as the winter months roll through. But there's something rather delightful about rugging up just to enjoy dessert; hands going icy as I cup my little bowl, shivering beneath a blanket once I've finished - not only is it the most satisfying snack I can imagine, but it also feels like I'm cheekily laughing at winter in the face.
I'll say it; I'm an ice cream addict. In truth it's the first thing I look for when I pick up a menu or peruse the "frozen foods" section of the supermarket. Sometimes I lie awake at night simply dreaming up a new flavour match. And yes, it's a pipe-dream of mine to travel to Italy purely to run wild in the birthplace of gelato. Or Ohio; home of my handmade inspiration.
Don't get me started on where to find Auckland's best ice cream... the inner passion may scare you. But if you're a fellow frozen dessert lover then please, let me know, and we can dine to our hearts content.
I love making ice cream, learning new flavour mixes and watching someone's reaction as they try the latest batch. This year I've made so many batches that in the early weeks of learning how to settle a small baby, my husband and I discovered the repetitive whir of the ice cream churner was becoming a winning background hum to lull our little darling to sleep - Bonus!
Developing a quality technique is an ongoing practice, fueled by an obsession and a dream. I may never open the doors to a colourful, unsual-yet-refined Ice Cream Boutique... but my front door will always be open and a space on the couch for you, my friends and family, to try the most recent creation.
The most recent creation being....
Dulce De Leche Ice Cream
2 cups milk
1 cup cream
1/2 cup sugar
4 egg yolks
1/2 tin condensed milk (you will need a whole tin to make the recipe - see below)
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| Pour the milk & cream into a medium-large pot, heat gently (without boiling - so that the milk doesn't curdle) until it reaches 80'c (stirring every so often) |
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| Meanwhile, whisk together the egg yolks and sugar until pale and fluffy |
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| Very slowly (whilst whisking) add the hot milk mixture to the egg mix, until combined. Then pour it back into the pot and heat gently (without boiling) until the mixture has thickened and coats the back of a wooden spoon. Transfer into a bowl and leave to cool then refrigerate for 4-24 hours |
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| Take an unopened can of condensed milk. Cover with water in a pot. Bring to the boil then simmer for 2 hours. Leave to cool then open carefully. |
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| Add 1/2 tin of (now caramelised) condensed milk to the ice cream mixture. Whisk together |
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| Churn in an ice cream machine (Alternatively freeze, taking it out to mix it up - breaking down ice crystals, every 1/2 hour until frozen) |
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| Pour into container then freeze for at least 2 hours before serving. YUM |
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