I’ve finally had some ice-cream – my first of the summer, a little late but better than never I guess. I’m happy to report it’s a local affair too after being stupendously impressed by reading this.
The recipe? Nut milk from cobnuts (essentially cultivated hazelnuts), the juice from damsons (stone, pulverize in the Vita-mix and then strain through a sieve) and some local honey. Churn the mixture around in an ice-cream machine. For a creamier affair you can add some powdered lecithin (but of course that’s neither raw nor local) ...
My other ice-cream of the moment is fig (pictured). Rinse, snip the tops off, pulverize in the Vita-mix (include the skin, no need to strain this time) and like the above affair add honey and nut milk (the thicker and richer the better) and watch it c-h-u-r-n into iced heaven via the magic machine.
