Outside of the ICA classes and demonstrations, there is a wealth of knowledge you can tap into just through conversation. I recently bought an ice-cream machine and was talking about it with some Wicklow ICA members - I was given so many tips and recipes, I had to take out a pen and notepad. One of my favourites is the tea ice-cream, in particular the earl grey recipe, which I made recently for Sunday desert.
Here’s how I got on…
For this recipe I used…
480ml milk, 480ml cream, loose tea (about four tea bags worth), 5 egg yokes, 1 teaspoon vanilla extract, and 200g of sugar. This made two containers of ice-cream, one large and one small.
Keep in mind the quantity of ice-cream that you need and the capacity of the ice-cream maker and alter the recipe.
Combine the cream, milk, and vanilla in a saucepan over heat and bring the mix to a simmer. Remove it from the heat and add the tea, leave this for 5-10 minutes.
Wisk together the eggs and the sugar in a separate bowl until they’re light yellow. Remove the tea and pour the saucepan in with the sugar and eggs, stirring constantly.
Pour the mix back in the saucepan and place back over heat, stirring constantly until the mixture thickens and coats the back of the spoon.
Place the mix into the fridge overnight to completely cool before you place it into the ice-cream machine.
One of the problems I was having with the ice-cream machine is that it never got the consistency of the ice-cream right for me when serving. I was advised to take it out of the machine when it was a thick milkshake or melted ice-cream consistency and place it in the freezer, and then serve it after a few hours. I don’t know why I never thought of this but it worked perfectly!
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