A few weeks ago we had dinner with fiddlerdoyle and his wife who had just returned from safari in africa and a stay in Mauritius. The dessert he served was one that he had on the trip. It sounds fairly odd but tasted fantastic. Some warm high quality balsamic vinegar lightly drizzled on the plate, a scoop of premium vanilla ice cream and a we bit of lemon infused olive drizzled o'er top. The juxtaposition of sweet and sour was incredible.
Of course I would never turn down butterscotch and cashews either!
I have a family history of icecream making to keep up.
No toppings - I don't believe that it is a British thing - flavoured ice creams are more the thing, or using vanilla ice cream as a topping.
My favourite amongst the ones I make is probably walnut and honey ice cream - make up the base with honey to sweeten, when almost frozen fold in the choppd walnuts and complete the freezing.
I am told that the nuts will go soft if left for more than a few hours - but I never have any left for more than a few minutes.
Banana ice cream with chocolate raisins and peanuts
OR
Vanilla ice cream with strawberry syrup/sauce and crumbled digestive biscuit.
mmmmmmmmmmm!
It is in truth not for glory, nor riches, nor honours that we are fighting, but for freedom -- for that alone, which no honest man gives up but with life itself.
Throw a banana on the grill until the peal is blackened and it is mushy to the touch. Slide it out onto good vanilla ice cream and drizzle it with dark Jamaican rum.
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