The summer of 2018 seems to have well and truly arrived (at least at the time we’re writing this blog anyway!) and that means one thing. One delicious, indulgent thing. Ice cream. There’s few better ways to take the heat out of those long, hot afternoons than a scoop or two of your favourite flavour. While most of us are content with serving up our helping in a bowl, maybe even with a bit of sauce squeezed on top for good measure, we got to thinking about all the different ways there are to ‘do’ this summery treat. So if you’re looking for some inspiration on how to enjoy ice cream a bit differently, read on.
Knickerbocker Glory
Few of us will have had childhoods that didn’t feature a knickerbocker glory or two. Traditionally served in a tall glass and eaten with a long spoon, this multi layered treat is not just delicious but a feast for the eyes too. Easily customisable, the knickerbocker glory pairs a diversity of ingredients with ice cream such as meringue, nuts, fruit, syrup, whipped cream and of course, the ubiquitous cherry on top. These are great fun for kids to ‘experiment’ with, but if you’re looking for ideas you’ll find a few different recipes over on our website. Just search for ‘sundae’ to see a few of our favourites.
Dinner party dynamite
If you’re looking for something a bit more refined, perhaps the ‘affogato’ is more your kind of thing? It’s essentially a scoop of vanilla ice cream, served in an espresso mug with a shot of hot espresso poured over the top (the word itself is Italian for ‘drowned’). Crush amaretto biscuit over the top to really wow your dinner party guests. Jean recommends using Graham’s Traditional Vanilla Ice Cream in her recipe, which you can find here.
Served hot?
Keen chefs or those who are up for a challenge might want to tackle a baked alaska. If you’re not sure exactly what that is, we’ve blogged about it before here. In short it’s a rather elaborate but delicious ice cream-based dessert that uses a layer of meringue to insulate the ice cream in it’s centre while being baked for a short time in the oven. The meringue comes out hot and the ice cream remains in tact. Another one that Jean, our resident kitchen queen, has mastered. Why not see if you can make a success of her recipe?
Or if you’d rather start out experimenting with cooking ice cream at a slightly easier level, why not give these delicious ice cream fritters a whirl?
However you prefer to have your ice cream, just remember one thing – enjoy!
