Gingervitis and poppy seed teeth
Winter may well be coming, and thoughts are turning to slow braises washed down with enough red wine to bring a flush to your face, but please spare a thought for ice cream as the temperature drops. Too often it is neglected at this time of year, replaced by the sexy upstart churros or a seductively hot chocolate fondant.
Sure, you can argue that ice cream hogs the limelight through the summer, but this is all the more reason why it shouldn't be cast aside so readily - it's always a bad idea to burn bridges, and it won't be too long before you'll go crawling back to its clutches when the weather heats up again.
I for one intend to maintain a good relationship with ice cream over winter, and towards this end I made two different types the other day in my quest to find my ideal base ice cream recipe. After now having made this "Basic Vanilla Ice Cream" recipe from an old edition of delicious magazine, I think the quest may be over. Sure, it uses a lot of egg yolks but that just means more macarons later, right? The ice cream was rich, creamy, smooth and very easy to scoop though the downside of this is that it melted somewhat readily.
You can add all sorts of things to this basic recipe, and I added 25 g of poppy seeds, making sure I had a good stock of toothpicks around.
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