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RecipesCaledonian Ice-creamDelia Smith used this recipe on T.V. and described it as the most delicious ice-cream she had ever tasted.
Ingredients for Praline 4 oz caster sugar
Method Bring the water and the sugar to boiling point in a small pan. The sugar will dissolve and the syrup will gradually change colour. When it becomes a rich caramel colour - the crack stage - remove from heat, stir in the toasted oatmeal and pour out onto an oiled baking tray. Leave to cool and solidify. Now you have to break the praline into tiny pieces about the size of uncooked rice.
Ingredients for Vanilla Syrup 1 cup of Vanilla sugar - sugar in which a split Vanilla pod has been buried until the sugar takes on a pronounced vanilla flavour.
Method Bring sugar and water to boil and reduce by half. Allow to cool.
Ingredients for Ice-cream
Method Beat the syrup in a mixing bowl, add the milk then the cream and continue beating until it just begins to thicken. You want the consistency of Chantilly. Put into the freezer compartment of a fridge and leave until the ice cream begins to set - about 30-40 minutes. Remove from freezer and beat some more. Transfer to a loaf tin or suitable shape: cover and freeze until ready.
To Serve Dip the base and sides of the tin in hot water and turn out. Slice like cake and serve with soft fruit compote or Blairgowrie soft fruit in season. The Ubiquitous Chip Restaurant 12 Ashton Lane Tel: 0141 334 5007 Email: Here |