Displaying items by tag: cream
Yesterday I ate far too much ice-cream, then dreamt about it all night and since then haven't been able to stop thinking about ice-cream. I even snuck back to the freezer this morning to hide the pot of stem ginger out of sight from Mr SFoodie. This is what happens when you get invited to to an ice-creamery.
Katherine from Suffolk Meadow invited me to try her range of ice-creams and whilst collecting a selection from her ice-creamery I felt very lucky to be given a little tour, learning how the ice-cream is made. Well, hooray for Waveney Valley cows because Suffolk Meadow uses milk and cream from nearby Beccles farmers, E S Burroughs and Sons - that's what you call 'loocal' in Suffolk. Mind you Katherine knows all about milk as she was very much part of the family firm Marybelle until the business was moved to a new partner in 2014. The family kept their ice-cream business leaving Katherine to run Suffolk Meadow full time. I had a peep in the ingredients store and saw all the different bottles of booze, nuts, fruit, chocolate etc that is used to flavour the ice-cream. There are so many different flavours of ice-cream and I chose five to take home and try. In the interests of research, to preserve my arteries and not have a riot on my hands I allowed my Mr SuffolkFoodie and my resident daughter to taste test them all with me, lining up our selection in order of favourites. If you want to treat yourself to some Suffolk Meadow then check out the list of stockists here otherwise online ordering is available from the website ... and it's well worth the drive to Walpole to stock up your freezer. Consider having a bespoke flavour made, which Katherine will do if you order the minimum production which is 8 litres. I'm thinking an ice-cream party is on the cards, and might very well be a good way to celebrate the lifting of lockdown.
- surprisingly good, rich, creamy and vanilla flecked ice cream was a favourite of us all
- where do you start? the answer is to try them all
- rum and raisin was packed full of raisins that had been soaked in rum and brown sugar
- ooh! look at the ginger in this - the all time favourite was the stem ginger, a smooth velvet ice cream base with delicious chunks of stem ginger
For the rhubarb compote - see above
For the creamed rice
300ml/10floz milk (full fat is best)
300ml/10floz double cream
1 vanilla pod
150g/6oz short grain pudding rice
150g/6oz caster sugar
Place the milk and cream in a saucepan or better still, a double boiler.
Split the vanilla pod length ways and scrape out the seeds and add the whole lot to the cream and milk.
Bring the milk mixture to a gentle simmer and add the rice and sugar.
Simmer gently, stirring frequently, for about 20 minutes until the rice is soft and the liquid absorbed.
(Watch carefully to ensure that the rice and milk do not burn on the bottom of the pan. If you do not have a decent heavy based saucepan, it is suggested that you bake the rice pudding in the oven, although it will then have a darker colour and a skin on top, but still delicious!)
Remove the vanilla pod before serving the creamed rice with the rhubarb. Delicious hot or cold!
A delicious cream cheese dessert to serve with fruit, particularly summer berries. Named after the heart shaped moulds they are traditionally set in, although we had to order ours online and they didn't arrive until after we had made them in the biscuit moulds pictured above. You will need a piece of muslin to line the moulds, although if you don't want to turn the creams out, don't worry.
- 350 g cream cheese ( unsalted or sieved cottage cheese)
- 155g of icing sugar
- 600ml double cream
- 2tsps vanilla essence
- a little grated lemon rind ( half a teaspoon)
- vanilla seeds scraped from the pod
- Beat the cream cheese and icing sugar together until smooth. Whisk in the double cream, vanilla essence, lemon rind and vanilla seeds. The mixture should be of a thickish consistency which will need to be spooned into the moulds. If it is pourable it is still too runny, so whip for a little longer.
If you are lucky enough to have some proper moulds ( the ones with the draining holes in the bottom) then line them with damp muslin. If not use ramekins lined with muslin. Fill each mould and leave in the fridge, preferable overnight to allow any liquid to drain through the holes.
Turn out and serve with fresh fruit. Strawberries are traditionally served.