And he's back!
Well, let me tell you straight - I have never made so much ice-cream in one week, and thank goodness for BBQ weather and the chance to unload some of my creations on friends this evening. It's been calorific, to be sure.
I have a treat for you today, for the last in my week of ice-creams. I'm making one that doesn't need an ice-cream maker. And in all honesty, I think it might be the best one of all (except for the melon sorbet, which I really, really do love).
It's an adaptation of an Anna del Conte recipe for gelato de mascarpone. Bears little resemblance in fact, because I added some Bailey's, and an Italian would never do that. But I didn't want to open the new bottle of amaretto just for this (am I the only one who doesn't like opening new bottles?), and we have Irish cream in the house.
This is the creamiest, most luscious ice-cream I have ever made. You should make some too.
I tried to fashion my ice-cream into little cupcakes. I'm not trying to be original, I just don't own ice lolly moulds. But they should be first choice. I mean, let's be honest: I have pulled off some terrible food styling in my time, and posted a bad photo or two on Delicious Delicious Delicious, but we're reaching new levels of awful here. I hope you aren't put off. Seriously, all you need is a wooden spoon and three or four minutes. You'll never buy ice-cream again.
adapted from AMARETTO, APPLE CAKE AND ARTICHOKES: THE BEST OF ANNA DEL CONTE
You will need:
2 egg yolks
80g icing sugar
3 tbsp Bailey's (or amaretto, or use 1 tsp vanilla)
- Mix everything together in a bowl using a wooden spoon. This takes about two minutes.
- Spoon into serving dishes, cupcake liners or lolly moulds, and freeze.
- Let ripen in the fridge for half an hour before serving.