Classic Scots Cookery by Catherine Brown

Author:Catherine Brown
Language: eng
Format: epub
ISBN: 9781906476564
Publisher: Neil Wilson Publishing
Published: 2011-11-26T16:00:00+00:00

Ice Cream and Raspberry Sauce

This rich ‘parfait’ type of ice cream with a high proportion of egg yolks and cream is quite unlike Italian ice cream, with its milky and much more ‘icy’ texture.

Cook’s Tip: This does not require any special ice cream-making equipment. The mixture can be set in a special mould and turned out for serving. It is best not to make it up in very large quantities since some of the delicate flavouring will be lost if kept in the freezer for longer than one month. Some flavours are more robust than others. Bear in mind, also that the frozen flavour will be less strong than unfrozen, so flavour strongly rather than mildly.

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