Forgive me for this recipe. I only graduated 6 months ago; the student is still strong in me. Ahh, the days of punch, spiked with miscellaneous alcohols, still reek strong in my nostrils and consequently combining rum and cognac in an ice cream seemed like a great idea to me. And guess what – it tastes bloody good too, so pipe down. Warmth that steams up your sternum, spreading along the ribs, heating the throat. All washed down by lots of cream. Double cream. Greg Wallace, eat your heart out. Oh, except don’t – you’re the face of Weight Watchers now apparently. All this with a bit of bites from the hazelnuts. Altogether quite a delicious ice cream.
Brilliant alone, or as a side to something like apple tart.
Brilliant alone, or as a side to something like apple tart.
Recipe
Ingredients (makes about 1 litre):
550ml thick double cream
225 ml milk
60 ml cognac
60 ml rum (dark or amber – not light)
125g hazelnuts
2 eggs
200g caster sugar
Required – an ice cream machine.
Method:
1. Heat a frying pan (no oil) over medium/high heat. Tip in the hazelnuts and toast, tossing, until golden brown and fragrant, about 5 minutes. If they have their skins on, wrap in a tea towel and steam for a few minutes, then rub with the towel to scrub off the skins. Chop coarsely. Set to one side to cool.
2. Whisk the eggs until pale and frothy, about 2 minutes. Gradually add the sugar, whisking, until fully combined and then whisk for another 2 minutes until pale and frothy and thick.
3. Add the cream, milk and alcohols and whisk to combine.
4. Tip the liquid into your ice cream machine and churn following the instructions specific to your machine. Churn to freeze. Once churned place in the freezer for about 2 hours to firm up so you can scoop it.
5. Serve!
Ingredients (makes about 1 litre):
550ml thick double cream
225 ml milk
60 ml cognac
60 ml rum (dark or amber – not light)
125g hazelnuts
2 eggs
200g caster sugar
Required – an ice cream machine.
Method:
1. Heat a frying pan (no oil) over medium/high heat. Tip in the hazelnuts and toast, tossing, until golden brown and fragrant, about 5 minutes. If they have their skins on, wrap in a tea towel and steam for a few minutes, then rub with the towel to scrub off the skins. Chop coarsely. Set to one side to cool.
2. Whisk the eggs until pale and frothy, about 2 minutes. Gradually add the sugar, whisking, until fully combined and then whisk for another 2 minutes until pale and frothy and thick.
3. Add the cream, milk and alcohols and whisk to combine.
4. Tip the liquid into your ice cream machine and churn following the instructions specific to your machine. Churn to freeze. Once churned place in the freezer for about 2 hours to firm up so you can scoop it.
5. Serve!
