Ice cream, sherbets, cold puds 328

On Thu, 20 Oct 2005, Ophelia

Semi-freddo. This is an Italian term means something like 'half-arsed ice cream'; it's basically a frozen mousse (cream, sugar and eggs, appropriately mixed and whipped). It's a favourite because it's a doddle to make: it doesn't need beating during freezing; you just make the mix and stick it in the freezer. I don't have a machine, and making ice cream by hand is a sign that you have far too much time on your hands.

One of the Jamie Oliver cookbooks has a couple of good recipes, including one with torrone and one with pistachios and chocolate, both of which are excellent. There are lots of recipes on various internets out there, but i can't vouch for them; perhaps some genuine Italian foodie can give us the authentic lowdown ...

As for actual ice cream (made using my dad's machine, when i'm visiting!): banana, as it was the first ice cream i ever made, cinnamon, as it's fantastic, and dulce de leche, as it's absolutely fantastic. They're all simple to make (modulo the beating and freezing): you just add the flavourings to the cream (by warm infusion in the case of the cinnamon, or just by mixing in the case of the banana or dulce de leche) before freezing.

tom

-- Yulava? Niob Yam!