Extra ice-cream recipes

Wed 04 Aug 2010 @ 15:37
Author Paul Dring

Issue 12 of the magazine showcases some of the finest artisan ice-cream makers working in the UK today - and we have exclusive recipes from a couple of them.

Albino Barberis makes gelati for clients such as Antonio Carluccio and has his own shop, Alba Gold, in Acton. "As it's summer I would recommend a summer berries sorbet," said Albino (above right), when pressed for a recipe. "You can make this with either strawberries, raspberries, blueberries or blackberries, or you can use a mix of them as you please."

First, Albino makes a syrup. He puts 600g sugar in a pan with 450ml water and heats it on the hob, taking it off the heat just before it comes to the boil. This he sets aside to cool. Next he blends 1kg of berries with the juice of 1 or 2 lemons (depending on the sweetness of the fruit). He then adds the syrup to the puréed fruit and chills the mixture once more, before churning it in an ice-cream maker. (If you don't have an ice-cream machine, place the mix a bowl in the freezer. When it starts getting frozen - after an hour or so – remove from the freezer and break up any ice crystals that have formed with a fork. Return the mix to the freezer, repeating this process every hour or so until the mixture is evenly frozen.)

"Serve the sorbet in a bowl with a mint leaf and some clotted cream," said Albino, "and, if you really want to be naughty, some little good rum."

Not to be outdone, Franco Fubini, founder of London producer Ice Cream Union, suggests a banana split ice cream made with the toffee-style condensed milk called dulce de leche. "My brother and I were born and raised in Argentina," says Franco (above left, on the right). "There is a very big ice cream culture in Argentina and the most popular flavour is dulce de leche."

To make the ice cream, you need to gently heat 600ml milk with 150ml double cream and 160g sugar until the sugar is completely dissolved, taking care not to let it boil. Place the mix in the fridge to chill, then, when it is cold, remove from the fridge and add to a blender, along with 2 small and very ripe bananas, and blitz till smooth before churning the mix in an ice cream maker.

While it's churning, melt 80g good-quality (70% cocoa solids) chocolate in a glass bowl above a pan of simmering water and, when the ice cream is just about finished, pour over the chocolate while the machine is still churning. The effect you're after is for the chocolate to harden on contact with the cold ice cream and for the motion of the machine to distribute the chocolate evenly throughout the ice cream.

All that remains is to assemble the finished ice cream. Remove a third of the ice cream and use to cover the base of a freezeproof container. Spoon over a third of 150g dulce de leche. Repeat this twice so that you have three layers of ice cream and three layers of dulce de leche, with the dulce de leche as the top layer.

Alba Gold is at 72 High Street, Acton, London W3. Tel 020 8992 5748. For details about Ice Cream Union, and information about stockists, visit its website.

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