As I won this amazing prize through Kavey Eats, it seemed fitting that I should try to use it for this month's Bloggers Scream for Ice Cream challenge. Even more fittingly, this month Kavey has teamed up with Dom from Belleau Kitchen to do a combined BSFIC/Random Recipe challenge.
In order to generate my random ice cream recipe, I did a search in my indexed recipes for ice cream. Which produced 402 results. Then I went to a random number generator which picked #312. This identified a flaw in my system. My search had identified every recipe on my shelf featuring the words "Ice" and "cream". Recipe 312 was Elizabeth David's iced ham mousse... which didn't really fit the bill, or sound in any way appealing. So 311 was her Apricot Ice, Glace à l'abricot, from French Provincial Cooking.
This is a classic custard-based ice cream, with a bit of whipped cream folded through just before freezing. It's not churned, it's just given a couple of stirs while freezing, which suits me. Mrs David's recipes are not for those who like explicit instructions. "Make a custard with 1/2 pint of thin cream or, for the sake of economy, milk". So I heated the cream with a split vanilla pod, poured it onto the egg yolks, which I'd beaten with caster sugar and then returned it to the pan.
|Egg yolks beaten with caster sugar|