Tuesday, 24 July 2012
The Icecreamists - book review - recipe
home made ICE CREAM!!!!!!!
In celebration of warm weather this week I have been making and trying a few recipes from a new book called 'The Icecreamists', published by Octopus; this book is packed with an amazing range of ice cream recipes, some of which will really challenge your imagination (not to mention your store cupboard!). This is my first ice cream recipe book ever and I'm in heaven.
I tried out a recipe called 'the caked crusader' (this is really Jamaican ginger cake ice cream)...described in the book as 'cooling cream rippled with rich moist cake and a penetrating kick like a ginger mule'...it sums it up really well. I did use an ice cream maker (though you don't need one to make this recipe) and it turned out exactly like the photograph in the book depicted. The mix consisted of a basic custard base for the ice cream with eggs, sugar, full fat milk and double cream and this is enhanced with ginger powder, stem ginger, stem ginger syrup and a whole Jamaican ginger cake. This gorgeous caramel coloured ice cream was rich, smooth, sweet and so intensely gingery, it had a real fiery hit and was just as described.
Most, if not all the 34 ice cream recipes in this book follow the same basic custard mix as the base. Once you have this cracked you are pretty much sorted and on your way to fabulous ice cream. Its not hard to do and well worth the effort. Here is my version of the recipe I tried.
125ml double cream
250ml full fat milk
88g caster sugar
2 free range egg yolks
2 balls stem ginger (chopped) plus some of the syrup from a jar of stem ginger
1 tsp ground ginger
1 Jamaican ginger cake
1. Start off by heating the milk and cream in pan until it starts to steam but don't boil it.
2. In a bowl whisk together the 2 egg yolks and sugar until it is pale and frothy.
3. Pout the hot milk and cream onto the egg yolk/sugar mix and whisk vigourously.
4. Put this mix back in the pan, add the ground ginger and heat until the custard mix coats the back of a wooden spoon. You will need to keep watching it all the time at each of these stages.
5. Once the base is made leave it to cool at room temperature and then in the fridge. (you can make this the day before but I didn't and mine turned out fine)
6. Chop the stem ginger balls and add these and a slug of the stem ginger syrup to the mix. Add about a third of the jamaican ginger cake.
7. With the remaining cake slice it onto a plate them drizzle more stem ginger syrup over the slices.
8. Churn the ice cream in an ice cream maker, mine took about 20 minutes. Once the mix is churned gently fold in the rest of the cake (not too much as you want some chunky bits too). Put in a suitable container and freeze for a couple of hours.
You can serve this ice cream with a slug of dark rum as suggested in the book.
'The Icecreamists' is the brian child of Matt O'Connor, he now has two shops in London selling his ice cream. Matt is an ice cream addict you can tell, and he's got it bad (it started with a 99 cone when he was five apparently) and he clearly likes a bit of controversy and drama too. This is a modern (sex pistol God save the Queen stylie) recipe book with its photographs, phrases, styling and layout. The introduction defines what an 'icecreamist' is...and explains, amongst other things, the Baby Gaga breast milk ice cream fiasco (or was it just a clever marketing ploy to grab international media attention at the time?).
The 34 'boutique ice cream' recipes cover quite a range from the 'black ice' of liquorice ice cream, all the way through to the snowy white of 'the vanilla monologues', and just about everything in-between. If you can ignore the drama and hype at the front (if thats not your thing), this book does have some lovely ice cream recipes in it, and they are not hard to make at home.
There are chapters towards the second half of the book for sorbets, ice cream cocktails, ice lolly recipes and sundaes and desserts. The deepest raspberry colour of 'glastonberry' (a seasonal berry sorbet) and freshness of the white 'lenin and lime', a gin and lime sorbet do look really apetising. The latter chapters are full of other very tempting ideas and suggestions for what you can create with ice creams and other ices.
As the photographs in this book show, there really is temptation on every page...'The Icecreamists' will give you lots of inspiration for rich flavourful ice creams to try in your own kitchen...and just like my testers at home, I'm sure yours will love whatever you create.
N.B. Octopus Publishing Group sent me my copy of 'The Icecreamists' to review honestly, and with no recompense or expectations for this review. I paid for all ingredients when I made this recipe. The photographs in this post are all mine except 'The Icecreamists' book cover.