'How To Eat a Peach' is very much the Cookbook I'm reaching for at the moment when I want some inspiration. And now that it's finally warmed up I can start working through the ice cream recipes that first caught my eye when I read through this book wrapped in a duvet wondering if winter would ever end (at the beginning if April).
Diana says the pink grapefruit and basil ice cream is the best of the lot, but I really liked the sound of the Turkish coffee inspired one in the 'take me back to Istanbul' menu.
It has a few things to recommend it; it doesn't need churning, it doesn't need much preparation time, it mostly uses store cupboard stuff, and for ice cream it's relatively low sugar (relatively). It's also delicious.
An ice cream maker is one of my favourite kitchen gadgets, but I'm on my 4th one now, they keep developing leaks, or the paddles break (although that was actually my fault) so recipes that don't need churning are handy. I also far prefer home made ice cream, it doesn't keep so well, but you know exactly what's in it, it's easy to make, and when you find a good flavour it's a beautiful thing.
This one is particularly easy to make, and was even light on the washing up - so many things to recommend it...
It makes about 500 ml. You need 2 tablespoons of instant espresso powder, and the ground seeds from around 10 cardomom pods (I'll buy ground cardamom before I make this again, but have a feeling the extra cardomom hit you get when you find yourself chewing a bit of seed is worth the effort of doing it the hard way). Mix with 2 tablespoons of boiling water and leave to cool. Meanwhile whisk 300ml of double cream with roughly have a tin of condensed milk (175g if you want to be precise) until quite thick. Then stir in the coffee mix, pour into a suitable container and freeze.
This was a good eating consistency after about 3 hours, and otherwise wants a good few minutes to soften before it can be scooped. It has an excellent coffee kick, the cardomom comes through better than I expected, and is particularly good with a dribble of maple syrup over the top.