One afternoon, I wanted to make ice cream. I had cream and milk in the fridge, but I could not really be bothered to go to the supermarket for additional ingredients. I had not the supplies to make my Mint Aero Ice Cream, Eton Mess Ice Cream or Brown Sugar Cream Cheese Ice Cream. However, inspired by the last option I did have brown sugar, and my mother suggested I add a dash of Grand Marnier from the dusty bottle we have stashed in the back of the dinning room cupboard. Thus, my new favourite ice cream flavour was born.
While most of the year I find vanilla totally acceptable, in December you want something a little bit extra (richer, creamier and boozier) than regular ice cream either to veg out on in front of the television watching Nigella (someone please get me her new book for Christmas) or served as a simple scoop along side whole manner of festive desserts. What I love about this ice cream is that while it is beautifully flavoured it compliments, rather than overwhelms whatever you want to serve it with, but works beautifully by itself too.
Before we jump head first into the ice cream recipe, I want to quickly tell you how to make frosted cranberries that you can use to garnish just about anything sweet this time of year, and is especially great for using up any cranberries you may have leftover from making my Cranberry Sauce with Cherry Brandy and my Bacon Wrapped Stuffing Bites.
Basically, all you have here are fresh cranberries, dipped in egg white before being rolled in granulated sugar, then left to dry solid on a piece of baking parchment. And they keep for rather a long time. So that you're not wasting any egg yolks, I crack a whole egg into a little dish, making sure not to break the yolk. Making sure my hands are clean, I then dip the cranberries in the white. The rest of the egg can be fried up and served with whatever is on the menu for your next meal.
- 220ml (8 fl oz) Full Fat Milk
- 150g (5 oz) Soft Light Brown Sugar
- 450ml (16 fl oz) Double Cream
- 1 tbsp Grand Marnier
Using an electric whisk beat together the milk and sugar until the sugar is completely dissolved. Whisk in the cream, and freeze as per your ice cream makers instructions. I have (well, my mother has and I borrow) this fancy Cuisinart number, and it takes about 40-50 minutes. Freeze (remember to label it!), and enjoy within 2 months (if it lasts that long!)
Just a quick one today after a bit of a lazy weekend. I think I needed a bit of a break as I've been working an awful lot of 7 day weeks, so half the time I mixed up a few hot toddies, turned off all my electronics and curled up with an actual, paper and print book, and the other half I curled up and binged on old Grey's Anatomy episodes. However, I do have another festive recipe I did create in my 'relaxed' cooking time this weekend I can't wait to share with you on Wednesday. How was your weekend?