1 July 2015

Just a Quickie ~ thanks to Ronald Regan!

Today is the first day of National Ice Cream Month in the States and the third Thursday of July (16th) will be National Ice Cream Day so will be doubly wonderful on the other side of the pond.

Apparently it was President Ronald Regan who designated this month and day to be so important – how marvellous that he found time to do so amongst all his other chores!  

But that’s not all.

Today is also Creative Ice Cream Flavor Day, I don’t know which president decided this one but good on him because it’s very timely, I have just managed to get my genius recipe no churn ice cream book published by Createspace and it just happens to include this chapter ...

It took me ages to get everything right for printing and the paperback is £11.99 but the ebook (which is the same) just £1.99, about the price of a cheap carton of ice cream and so much less than an ice cream machine – just saying!

It’s very hot here in Cornwall today, as I type, and I understand the rest of the country is headed for a heatwave although our weather forecast says it will be 20º and rainy for the rest of the week here (not that I necessarily believe them – in fact next go round I might be a weather person, it seems to be more creative than scientific!) So what a good time for you lot up country to eat ice cream.  Here’s one I ate rapidly for my lunch pudding – as you can see the Black Pepper Ice cream melted very quickly onto the strawberries.  Still luscious though!

The recipe for Black Pepper Ice Cream is in my said book but the beauty of a genius recipe is the sheer joy and usefulness of being able to make whatever you fancy once you know why and how it works, for instance a while ago I fancied, as one does ...

Bacon Jam Ice Cream ...

... which qualifies  as a creative flavo(u)r I think!

So, enjoy the heatwave!

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28 June 2015

Lunch Responsibly ~ Use a Condiment!

I have started doing a lovely thing – one day a week I sort out literally hundreds of books that have been donated to Cornwall Hospice Care, dividing them into ones that can be sold on Amazon and therefore get a good price, those that are in good condition but readily available so can be sent out to the 30 or so Cornwall Hospice shops in the Duchy and those, sadly, that are in one helluva state so go to be pulped.

If you are a reader you can imagine my excitement each time I open a new box or bag of books and through the day I set aside several of the Amazon rejects to buy myself. The other day, among the books, was a little sign ...

Good advice, in fact I have been known to carry a few readily portable condiments about with me in case I chance upon a bland meal.

A condiment is defined as a seasoning or other edible substance used to improve the taste of food. Salt and pepper qualify, of course, and flavoured salts can be wonderful (make your own such as bacon salt and others) and freshly ground black pepper gives a boost to most things.

Here is a list of other condiments together with some ideas of how to use them, do bear in mind that several of these are very powerful tasting and act accordingly.

Apple Sauce – famously good with pork dishes but here are lots of other ideas – I have also made apple ice cream with it using my genius recipe (see end of post for info about this).

Balsamic Glaze – this is a wonderful tasting and attractive looking drizzle to add to all sorts of meals. I used to make my own balsamic glaze by boiling down balsamic vinegar and then adding a little honey but it makes the place stink and it’s so much easier to buy a bottle these days. It goes particularly well with mushrooms, roasted root veg, caramelised onion dishes, certain pizzas, beef (and kangaroo, apparently), cheese and I always drizzle some on hummus. Oh, and strawberries, of course!

Black Garlic – if you are a regular reader of this blog you will know that this is my favourite “new” ingredient ever and I have written about it here and all over the blog!  I’ve even made surprisingly delicious ice cream with it (same genius recipe, see blow!)  

Black garlic goes well with lots of things and exceptionally well with blue cheese, mushrooms, beef and other umami-ish tastes.

Capers (which are horrid, aren’t they?) – if you like them then sprinkle over smoked salmon, stir into mayonnaise (another condiment) together with some lemon zest and juice to serve with fish dishes in general and oily or smoked fish in particular. Coarsely chop and add to potato salad. Add a few chopped capers to breadcrumbs for coating fried fish, add to fish pâtés and salads or sprinkle a few on pizza (particularly if it include anchovies, they get on very well together).

Chutney and Pickles in general – add to toasted cheese sandwiches, mix into cream cheese, enhance a salad dressing or mayonnaise, perk up a sauce with a spoonful of chutney (eg. apple chutney in apple sauce or in pork gravy), brush onto grilled meats as a glaze, and Two in Particular ...

1.   Patak’s Chilli Pickle – I know this is a bit specific but it's so deliciously useful and I find the “sludge”; the oil and spices including mustard seeds, more useful than the whole pieces of chilli so when I open a new jar I purée the lot! 

It goes into a good deal of my cooking and I have sometimes been unfairly complimented (compliments which I gracefully accepted) on the complexity of a dish, which complexity I owe entirely to Pataks. 

Add to cheese on toast, mayonnaise, seafood salads, chicken dishes, mashed potatoes and potato cakes, etc., but always abstemiously! Stir into plain yogurt as a sauce or dip. A little of the thick coconut milk from the top of a can together with a soupçon of chilli pickle sludge and a squeeze of lemon or lime makes a super sauce for scallops and other shellfish. Or simply stir though cooked rice.

2.   Mango Chutney – stir into chicken curry a few minutes before serving to upgrade the flavour. Purée with roasted red pepper to make an excellent sauce, brush on grilled chicken to glaze just before serving, drizzle the runnier bit of chutney onto appropriate soups (eg curried lentil), stir into yogurt as a dip or accoutrement.

Cranberry Sauce – this is a good side to turkey and chicken, obviously, and duck, goose and sometimes pork, less obviously. It is also a natural accompaniment to Brie and is good with goat cheese too. Add to brie and bacon sandwiches, serve with fried or baked Brie etc. Use to glaze chicken, sausages, pork chops etc. Stir a little into braised red cabbage. Warm a little to drizzle onto pumpkin or butternut squash soup.

Horseradish – season up mashed potato, add to fish cakes, add a tad to Yorkshire pudding batter to serve with roast beef and/or a little is good in beef gravy. It’s a great addition to smoked mackerel pate and other smoked or oily fish dishes, Add to dumplings to go with beef dishes, stir into a cream sauce to serve with steak or Bloody Mary, of course. You will notice I have used such words as “a little” or “a tad”; be cautious, you can always add more. Stir together with sour cream as an accompaniment to fish.

Hot Sauce – this is, of course, a biggie in the Caribbean where it is so popular that it is placed on restaurant table alongside the salt and pepper and OFF (which can be confusing to those unfamiliar with the last product – it is mosquito repellent!).  

Add a drip or two of hot sauce judiciously anywhere you fancy to spice up mayonnaise, cream cheese, cheese on toast, pasta sauce, soups, chillies and stews, tomato ketchup and lots more.

Mayonnaise – mayo makes a good alternative to butter or other spread in sandwiches, use instead of milk or cream when mashing potatoes, mix with vinaigrette to make a creamy dressing, use in fishcakes,

Mustard  stir ready made mustard (maybe Dijon for this) into a cream sauce for steak, add a little mustard to beef gravy, use to season dumplings to go with beef dishes.  Beef loves mustard but so does pork and rabbit and cheese and ham. 

Mix together about equal parts of (wholegrain, if possible) mustard and mayonnaise and then add a little honey to taste for a fabulous accompaniment to ham or spread for ham sandwiches. Stir into the cream before pouring over potatoes when making a gratin, adding little hot English mustard makes for a very good cheese sauce,Add a little mustard powder to flour or breadcrumbs when coating appropriate things to fry.
Oils – interesting ones such as extra virgin olive, sesame, avocado, walnut, truffle, etc. or those flavoured with lemon, chilli or basil, for instance.
Drizzle a tasty oil on top of an appropriate soup eg. basil oil on tomato soup or pumpkin seed oil on pumpkin soup (what a surprise), or salad such as, pizza edges are nice brushed with a little roasted garlic oil before baking, truffle oil is great on mushroom or mashed into potatoes and so on and so forth. Good extra virgin olive oil is good all over the place!
(See here for some excellent flavoured oils which can be used to liven up all sorts of dishes. 
Red Onion Marmalade –this is something else that is easy to make at home but easier still to buy. Not only is it a delicious cheese enhancing chutney-like thing it is also great in quite a variety of dishes, stir a little into the pan juices together with a knob of butter to sauce steak or pork, serve with meat pâtés, sausages, cheese, charcuterie and so on.
Sweet Chilli Sauce – I use this a lot to add a certain je ne sais quoi to my meals. It goes very well indeed with Asian dishes ad shellfish but with lots of other things too. Often a tomato dish will require a little sweetness and sweet chilli sauce adds this and a little spice perfectly. If your chilli con carne is lacking add this. Stir into mayonnaise or salad dressings. Add to fishcakes, fish salads and fish dishes in general. (A delicious meal can be made by cooking a piece of fish in butter, setting aside the fish, adding another knob of butter, a dash of sweet chilli sauce and a squeeze of fresh lime to make a sauce).
Tomato Ketchup – you probably already know a lot of ways to use this, some people like to put it on everything! Sauce Marie Rose for Prawn Cocktail can be made simply by mixing 1 tbsp ketchup into 100ml mayonnaise and seasoning with a little cayenne or hot sauce and/or Worcestershire sauce (and, not normally considered a condiment, but a splash of brandy is good in this too!). Tomato ketchup can also be used to add a little sweetness to tomato soup, pasta sauces, chill or Bolognese type sauces. I actually make a very cheaty sauce for pizza using 50:50 ish tomato ketchup and tomato paste and no-on has complained so far!
Vinegars – of all descriptions; balsamic (for cheese, salad greens, mushrooms, beef etc.), cider (pork, chicken, apples), fruit (add a little to fruit salads), sherry (delicious drizzled onto asparagus and other green veggies), red wine (beef, pork, cheese), white wine (chicken, seafood, rabbit), rice (Asian dishes, cucumber), malt (for fish and chips) but not distilled, I don’t think. Match your vinegar to your meal to drizzle, add to pan juices, dress salads, make marinades, highlight dishes and so on, a drip here and a drop there can do wonders.

 Worcestershire Sauce – remember, my American friends, in the UK we pronounce this Wooster Sauce which saves a lot of bother (or you could say Lea and Perrins as that is the traditional make). See here for an Italian guy’s attempt to pronounce it.  
This is great with beef (eg. in burgers or on steaks) and is famous in a Bloody Mary so naturally goes well added to tomato dishes such as soup.  Other good ideas include adding it to Welsh Rarebit  and Cheese on ToastCaesar salad dressing often includes Wooster Sauce, add a little sautéed kidneys and if you make a prawn cocktail (you old fashioned thing, you!) try a splash of the Wooster sauce in that. It is also very good in beef stews and mushroom dishes

In Other News ...

~   Apropos of my opening paragraph please don’t be shy about donating to charity – on my first day someone dropped off a complete set of “gentleman’s’ apparel” comprising a pair of size 12 thigh high lace up patent leather stiletto boots, a rubbery coat, a strange bra-like thingy and studded leather collar and cuffs. This fetched £250 on eBay so thank you, Sir!

~   I am very aware that I am being a bit of a slacker in the blogging department recently and now it is not because I have fallen over or am wandering about Britain, now it is because have been trying and trying and trying to upload my ice cream book to Createspace so that it will be available in hard copy. It was quite a learning curve but, fingers crossed, I’ve done it so have a look here.

This is the front cover ...

And this the back ....

I have changed the cover because I think the red of the original would have been too much on an 8" x 10” book cover, but I’m quite pleased with the new one.  How say you?   See more about the kindle version and the paperback here. 

Now I have to go through Everything All Over the Place changing the image!

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11 June 2015

Fruit Infused Alcohol ~ Now is the Time to Start!

In my last post I mentioned an alcohol tasting session that spontaneously broke out at my sister’s house when someone brought along a bottle of blackberry gin which, of course we all politely tasted.

Naturally this prompted the opening of some delicious Damson Vodka my nieces had made a year or two back, followed by 12 year old Sloe Gin made by my late father, which was beautiful.

Next came some Limoncello and then, in keeping with the fruity scheme, Calvados. As this was less sweet than the others we all felt the Calvados should have been first so probably need to have another go soon and do the thing properly.  It’s OK, by the way, we used tiny little glasses!

Anyhoo this pleasant evening got me thinking that I really should give fruit (and flower) infused beverages a mention as it’s time to get started on some of these.

Firstly then, as the time really is Now to start on this ...

Elderflower Cordial or Champagne

Elderflowers are flowering even as I type so on a lovely sunny day (you want the flowers to be dry and fragrant) go and pick some and make cordial or champagne. 

For the cordial ...

20-25 large dry elderflower heads
(some open flowers, some still in bud, not much stalk, shaken to remove insects)
1 ltr water
900g white sugar – granulated or caster
4 lemons (or 3 lemons and a lime or 2 lemons and an orange)

~   Bring the water to the boil.
~   Put the sugar into a large bowl and pour over the boiling water, stir to dissolve.
~   Grate the zest (brightly coloured outer skin only) from the citrus fruits and add to the syrup.
~   Slice the fruits and add those too.
~   Leave to cool.
~   Add the thoroughly examined and picked over elderflower heads.
~   Cover and set aside for 48 hours.
~   Strain carefully and gently through a nylon sieve lined with clean muslin down through a funnel  into clean, sterilised bottles.
~   Keep in a cool dark place for 6 weeks or freeze in ice cubes for several months.

Elderflower Champagne is a little more complicated so I think I will direct you to an expert in this field  where you will also read about a usual technique known as “forking off”! Alternatively just dilute your homemade cordial with sparkling wine.

Moving on, the next item that needs your consideration as soon as possible is ...


This is made from a variety of summer fruits as they come into season which some are doing right now.

Cherry Bounce (same link) is a delicious variation on Rumpot using cherries – did you guess?

In September you can get on with all sorts of delicious drinks based on the following simple recipe ...

Blackberry/Damson/Sloe  Gin/Vodka

500g fruit (sloes, blackberries or damsons)
250g sugar
1 ltr gin or vodka – but 2 empty bottles!

~   Sloes and damsons will benefit from either being pricked with a darning needle (if such things still exist!) or frozen and thawed so that they split – either way helps release their juices into the booze.
~   Divide the fruits and sugar between the two bottles and top up with the gin or vodka.
~   Seal tightly.
~   Put the bottles in a cool, dark place and give it a good shake every day or so until you are sure that the sugar has completely dissolved.
~   After about 3 months carefully strain the liquid from the fruit (through a scaled muslin) and decant into clean and sterile bottles.
~   Leave it alone for as long as you can – a few months at least but, as our experience with Daddy’s 12 year old sloe gin proves, several years is a good idea.

Discard the sloes – you might like to eat the damsons with some ice cream (or make alcoholic damson ice cream using my genius recipe) but taste one first because they may well be bitter.

Limoncello you can make any time you like, the recipe is here. 

Calvados is probably better bought in but here's recipe for Blackberry and Apple Vodka.

An Easy Way to Sterilise Bottles

An hour or so before making or decanting your drink wash and rinse the bottles and put them on their sides in the oven.  Turn the oven on to 160ºC/325°F/140ºC fan/gas 3 for 10 minutes then turn it off and leave the bottles in there till cool. Metal lids can be boiled.

In Other News ...

~   I apologise again for my slackness in blogging – this is partly because I’ve been away but also because I am trying hard to convert my Genius Recipe books so that they can be published in hard copy as well as ebooks. Hopefully "Luscious Ice Creams without a Machine" will be up and ready soon.

~   We went for a glorious walk along the coastal path from Caerhays the other day – it’s a part of the coast I’ve never explored and was very, very lovely.

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2 June 2015

A Tour of Britain!

I apologise to anyone who may have noticed I haven’t posted for a while – two sudden things happened, neither of them lunch, which caused this hiatus.  

The first was that I fell and hurt my hand so couldn’t type for a couple of weeks and the second was a spur of the moment decision to tour the country visiting friends and family. By the time my hand was better I was unable to use the internet because ... yes, you guessed, I was in Norfolk! Very little connectivity there.

Firstly we visited friends in Wiltshire – pretty good weather here and as green and lush as we could wish for.

Secondly my sister and her family on Mersea Island off the coast of Essex, she of the excellent Art Café fame  – more about this visit in my next post or so as we had a most wonderful spontaneous alcohol tasting session!

Then to my brother and his family in poor old virtually internet-less Norfolk as mentioned above. Here we just played and relaxed and caught up with him and his, including the dogs!

Next we passed through Northumbria to eat the Very Best Fish and Chips in the Whole Wide World and Universe Ever. The place to go is Harbour View at Seaton Sluice, it was a 30 mile detour off our route but well worth it. They have limited online presence but I did find a Google+ page with some info

We always have haddock and it is always superb, skinless and coated in a wonderful crisp, crunchy salty batter. We have mushy peas with it and I drink a cider although my real man does the thing properly with a pot of tea. Would you believe he ate the whole of his haddock and chips (pictured here alongside his big manly arm to give an idea of size) and then kindly finished off my smaller portion which was still too much for me.

We are now on the Isle of Mull visiting one of my oldest friends and her family where, of course, the internet is much better, so here I am!

The weather has been Not Very Good At All up here – 4ºC the other day in Glencoe and now cool, rainy with 45 mph winds but it’s still a lovely place. The bluebells, primroses and violets are still in flower and everywhere is bursting forth with spring.

Last night we ate at little restaurant which is set up in the front room of someone’s house– Ballygown, I recommend it wholeheartedly.

The food was very good (I had delicious Salmon and Potato Dauphinoise followed by a warm Fudgy Brownie with Raspberries and Cream), everything including the pasta, superb bread etc. was homemade and the service was impeccable which is particularly impressive as the waiter is 4½ years old!

I think he was just helping his Mum but he brought out cutlery and wine glasses (it’s a bring-your-own sort of place so far as drinks are concerned), cleared dishes, took orders for coffee (although felt unsure he could write such a big word on his pad) and when asked if we could pay usefully said “We take cards too, you know”.  I think he is set for an excellent career.

We have managed to explore the island and go for some walks and I picked lots of wild garlic which, not having my usual well stocked store cupboard, has been a godsend.  I have made ...

~   Tomato & Wild Garlic Soup
~   Pasta in Wild Garlic Alfredo
~   Cheese & Wild Garlic Mayonnaise on Toast

... and so on and so forth. Read more about lovely Wild Garlic here, but you might be a bit late for it Down South!  

Speaking of which off home to Cornwall very soon where I hope to properly resume my blogging.

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3 May 2015

Croutonology ~ make your own Croutons, cheap, easy and better

Firstly I’d like to mention another of those strange National Days – Saturday was World Naked Gardening Day. I’m sorry if you missed it but, then again, the weather wasn’t great. 

Right, to the matter in hand – croutons (it is after all Real Bread Week very soon!)

In Tesco recently I noticed little bags of Fresh Gourmet croutons for sale (I’ve seen them before, of course, but never taken any notice till now) – 75p for 28g (1 ounce). What a surprise! Apparently they contain the following ...

I got this information from a very useful site FoodFacts which I have added to the useful links in the sidebar 

As, for instance, a fresh 100g loaf of Tesco’s Crusty Farmhouse is 70p you could, buying a loaf specially, make almost six times as many croutons for the same price! Your homemade croutons would be fresh and flavoured to you precise requirements without resorting to chemical and additives And it’s so very easy!

Not only that; croutons are a great way of using up crusts and ends and stale pieces of bread (which I presume you have been adding to your freezer collection) and other things too – see below.

Make your Own Croutons

Firstly, as I have said before I do hold very strong beliefs so far as croutons on concerned; which are that in almost all cases the bread or other item should be torn rather than diced. This creates a lot more little points and edges to go all crispy and they look so much prettier too. They are also best baked although frying is an alternative, more about this later.

This is what you do ...

~   Preheat oven to a medium sort of heat, say 190ºC/375ºF/170ºC fan/gas 5 (or more economically  bung them in for a few minutes whilst something else is cooking).
~   Tear (or in rare occasions cut) you croutons to the size you prefer.
~   Drizzle with a little olive (or bacon fat, or butter as appropriate) to lightly moisten, season and toss all together.
~   Spread on a baking tray and bake till crisp and golden. This doesn’t take long, 5-10 minutes, so keep an eye on them.

If you prefer to fry your croutons then treat the bread exactly the same but toss them about in a dry frying pan over medium high heat till crisp and brown. The result will not be quite so uniform or as crisp right through to the middle, you may need a little more oil and, of course, you have to be attentive, but still your croutons will be fresh and tasty and perfect for you.

Another bonus of homemade croutons is they are lovely hot, fresh from the oven, with soup and other hot dishes.

Ways to vary your croutons


~   Salt and pepper (doh!)
~   Garlic or onion powder if you keep such things in – I don’t, but they can be useful.
~   Dried herbs
~   Spice mixes such as Mexican spice or Jerk seasoning or garam masala etc. - here's a post I did about some good ones.
~   Chilli flakes - cautiously.
~   Bacon salt or other seasoned salts, eg. smoked.

Different Fats and Oils

I mostly use a light olive oil but in certain cases, such as cakes or other sweet croutons, butter is better. Or try ...

~   Bacon fat – not very good for you but delicious with cheese soups.
~   Oil mixed with something else for instance a little balsamic vinegar.
~   Flavoured oils such as chilli or garlic or the oil resulting from roasting garlic   or yummy black garlic oil.


~   Cheese is a good addition, grate some hard cheese such as Parmesan or mature Cheddar and toss it into the croutons when they are fully cooked. Pop back into the oven for 30 seconds or so melt it.
~   Stir a little soft buttery cooked onion into the bread pieces before baking.
~   Finely chopped garlic.
~   Grated lemon zest.
~   Fresh herbs.
~   Toss shredded ham or chorizo with the bread before cooking and it will go crispy too.

Alternative Breads and Cakes

~   White sliced bread will make for a very crisp and fragile croutons and is one of the few ways I actually like this type of bread.
~   More solid and rustic breads make more solid and rustic croutons, delicious but need a good suck if you haven’t got your teeth in!
~   Brioche is good, use butter with it, of course.
~   Croissants are excellent because they have all sorts of crisp flakes and crevices.

~   Hot cross buns (see the photo at the top of this post) make lovely sweet spicy croutons to serve with ice cream or maybe a fruit dish. Use butter and a little soft light brown sugar.
~   Plain cake also makes lovely croutons for ice cream – butter and sugar again. (The recipes for the luscious no-churn coffee ice cream and its sauce in this picture are in my genius ice cream recipe book).

Uses for Croutons other than Soup

It is only natural to want to serve croutons with soup but thee are other ways ...

~   Make small crouton and sprinkle onto creamy pasta dishes for a lovely texture contrast, or make big flat ones and call them croûtes!

~   Add to salads and not just Caesar Salad.
~   Instead of baking or frying the croutons, pile the torn bread on top of a hot cooked pie filling and bake till crisp for a different sort of crust.

In Other News ~ Flipboard

I have just discovered this useful, interesting, addictive app/site and thought I’d better share it with you, just in case you are as behind the times as I am.

Basically you set up an account, create magazines and add pages from the web (including your own) to the magazines as appropriate. I started doing it to kind of sort out my blog posts and have, so far, created 3 magazines; Learn to Cook, Genius Recipes and Lovely Leftovers

I thought Flipboard would be a useful place to archive my blog and also to save things I found online and wanted to read later. I was right but I didn’t realise how Very Interesting it is! 

When you sign up you follow various topics that appeal to you so my choices are, so far, Caribbean, British Virgin Islands, Consciousness, UK News, Self-Publishing, Universe and a few others. You can also follow specific magazines and people so I have done that too.

This means that every time I turn on my tablet or PC there is loads and loads of interesting stuff to read, in a really attractive magazine layout which I can flip through and browse (and browse and browse) and it never stops.  

Have a look. I think you can browse without signing in but have to create a free account to choose topics and create magazines. I do very much recommend Flipboard but ... once you get into it you’re buggered!

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22 April 2015

Savoury, Interesting & Peculiar Ice Creams

With the weather being so fabulous one’s thoughts, of course, turn to ice cream and having recently made Hot Cross Bun Ice Cream (which incidentally was really good) I was in the mood so decided to make something I have been wondering about since about 3rd September 2011 when I discovered this wonderful ingredient ... 

Black Garlic Ice Cream!

I based this, of course, on my “genius” ice cream recipe (see Genius Recipes tab above) which is so very flexible but other than that I made it up as I went along. I only made a modicum in case it was yuk but it was lovely!

250ml double cream
100g condensed milk
4 of the softest black garlic cloves you can muster
30ml rum

~   Purée the black garlic with 50ml of the cream.
~   Stir in the rest of the cream and the rum and whisk till thick.
~   Fold in the condensed milk.
~   Freeze.

As you will know if you have read my book the addition of alcohol or a syrup or other sugary addition is very important as makes for good ice cream consistency (although you must use the correct amount, too much will stop it freezing) and it seemed to me that as black garlic has such a wonderful molasses-ish taste rum would be the correct addition.

Well I have to say "yippee", a lovely flavour and just zoom in and have a look at the texture on this!

As I’d just made a small portion I thought I’d have another experiment too ...

Roasted Sweet Potato, Cinnamon and Brown Sugar Ice Cream

I love sweet potatoes and was pleased to read in Gym Berry (which, to declare the possibility of nepotism, is a blog written by my niece Holly who I am so very proud of; she has lost loads of weight and become strong and fit and gorgeous all thanks to her very own self!) that they are very healthy too, so using my trusty recipe ...

250g sweet potato
drizzle of light oil
45g soft light brown sugar
45g butter
250ml double cream
30ml cinnamon syrup
100g condensed milk

~   Preheat the oven to 190ºC/375ºF/170ºC fan/gas 5 
~   Peel and thickly slice the sweet potato, toss with a very little oil just to stop it sticking and put in one layer in a spacious ovenproof dish, so that the pieces aren't crowded.
~   Roast till tender which takes about 20 minutes.
~   Stir in the soft brown sugar and the butter and return to the oven for 5 minutes to melt and merge together.
~   Allow to cool a little and then purée in the food processor or mash like crazy till smooth.
~   Cool completely.
~   Whisk together the cream and syrup till thick.
~   Fold in the condensed milk.
~   Freeze.

This was good too – next time I might add some nuts, I think, probably pecans. As you can see in this case I added a syrup to enhance not only the flavour but the texture of the ice cream. The flavoured syrups that are sold to augment coffee work well although they are very cheap and easy to make and I give lots of guidance and syrup recipes in my aforementioned ice cream book.

Other Unusual Flavours

The title of this post is the same as one of the chapters in my book and it’s no coincidence. I love playing with food and a while back made Bacon Jam Ice Cream which worked very well, a great breakfast dish! In the eponymous chapter in my book are recipes for ...

Strawberry Balsamic Ripple
Cracked Black Pepper Ice Cream
Werther's Original Crunch - and beyond!
Popping Candy
Smoky Bacon & Maple Syrup
Salty Liquorice
Goats Cheese & Hazelnut Ice Creams
Butternut Squash & Maple Syrup
Roasted Beetroot & Chocolate
Blue Cheese Ice Cream with several variations

You know, at one time Salted Caramel was considered both interesting and peculiar but is so utterly gorgeous it is now considered Just Perfect. I do, of course, give a recipe for Salted Caramel Ice Cream in “100+ Luscious Ice Creams ...” together with detailed instructions on making caramel AND the recipe for the tuile!
Should I be more “Out There”?

I first published my ice cream ebook a few years ago now and at that time another ice cream book was also being published. It was called “Tits and Ice Cream” with a synopsis as follows ...
The book that can't get any better is here and it combines two of God's finest inventions, tits and ice-cream! Firstly, everyone loves tits - women, men, young and old, whether voluptuous or perky, everyone appreciates the wonders of the female form. Then, there is ice-cream - a creamy sweet substance which is impossible not to love. Put these two brilliant things togther and hey presto! An exponentially fabulous book. Titty Two-Scoops has combined pictures of tits with recipes for delicious ice cream desserts. Eye-candy has never been so much fun
Oddly enough this book is “currently unavailable”.

In a few days’ time another interestingly titled book, “Big Gay Ice Cream” is to be published, at quite a hefty price; £15.76 for the kindle version (mine is £2.00!). The title of this book is not in itself to draw attention as it is written by the owners of the Big Gay Ice Cream Shop in New York who, to be fair, are gay, I think!

Unusually for me I can’t think of anything appropriate yet suggestive to call my book, any ideas?

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