I always seem to plan my menus in reverse, with ideas for desserts first!
There's nothing that will serve you better than a home-made ice cream and all my recipes are of the “no-churn” variety. I use the standard vanilla ice-cream base recipe to begin :
Vanilla ice cream
Prep – 5 minutes
Total time – 5 minutes
plus freezing at least 6-8 hours
or until firm
Gives you 1.6 litres of ice cream is equal
to 18 scoops
1 x 397g tin sweetened condensed milk
1 x 600ml double cream
2tsp vanilla bean paste
Put the condensed milk, cream and vanilla into a large mixing bowl and beat with an electric hand whisk until the mixture is quite thick and stiff, then decant into smallish containers.
To serve – remove from the freezer and allow to soften.
Serve with the cake, drizzle and a scoop of ice cream.
The genius of this idea is that you can freeze it, each element alleviating the stress on the day.
I took a risk and served this at a dinner party, not knowing two of my guests' taste, thankfully it went down a storm!
Next … a lemon recipe
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