![]() ![]() The next day we had it in perfect boules, alongside an apricot and orange blossom compote. We ate this sitting in the garden, first as affogato, freshly frozen and then drowned in hot espresso, so the last few spoonfuls melted into a coffee milkshake. It is important to add that, due to the lack of stabilizers and additives - which of course is a huge part of the joy - homemade ice cream is at its best eaten as soon as possible after churning. Every type of crumble, pie or cobbler imaginable raspberries and peaches in a peach Melba chocolate sauce and soft poached pear in a pear belle Hélène sticky toffee pudding chocolate fondant: they all cry out for vanilla ice cream. Vanilla ice cream is the perfect foil to almost any pudding (the same cannot be said for yeast ice cream). You need the concentration and strength of the flavor here, you need the black speckles. If you don’t have proper vanilla pods, you can make this with vanilla paste, but avoid vanilla extract or essence. Gelati and sorbets have their places, but a proper custard-based ice cream is a thing of aesthetic and textural beauty: a pale 1970s magnolia base, heavily punctuated with vanilla freckles, kept rich and soft by the higher proportion of cream in the crème anglaise base. I honestly believe that vanilla is one of the most exciting flavorings you can use in cooking. Endlessly aromatic, it can be incredibly floral, a little smokey, sometimes a touch fruity or even spicy. The fact that vanilla is a byword for boring and two-dimensional is a gross injustice. But again and again I come back to the original and the best: vanilla. I definitely have a wandering eye when it comes to ice cream flavors: I want to try all of them, the more unusual the better. I’m still ploughing my way through a vegan piña colada gelato - great at first, but now rock-hard - and a quince sorbet which tasted fantastically like liquid quince, but unfortunately wasn’t far off the texture of liquid quince. My freezer drawer sometimes resembles a graveyard of the less successful ice creams that I can’t quite bring myself to throw away. I’ve made ice creams infused with nutmeg, with hot cross buns, with yeast (that one’s an acquired taste). A stout ice cream that I can still taste when I think about it. An unusually autumnal ice cream I made of barely sweetened crème fraîche with dark caramel-golden apple butter swirled through it. There was the summer I squirreled away every fig leaf I could lay my hands on, and we ate fig-leaf ice cream until Christmas. The taste I had of my husband’s “Kentucky chocolate” ice cream in Rome, a mixture of dark chocolate and tobacco, which he was lukewarm on, and I thought was perhaps the best ice cream of my life.Īnd then there are those I made. A single scoop of a rich, tangy, sticky cream-cheese ice cream that saved an otherwise lackluster meal. A red-bean ice bar we were handed as we stepped out of a sweltering day in Georgetown into a cool and calm hotel. An elder-flower ice cream with a damson swirl that we ordered on honeymoon in the Cotswolds a strikingly memorable blue-cheese ice cream which was the first thing I ate upon arriving in Bilbao. The perfect brown-bread ice cream I had at Andrew Edmunds in Soho when I first moved to London. From the oyster delights handed over in tracing-paper napkins from Minchella’s hatch in South Shields on the beachfront, to the little silver coupe bowls of ice cream we ordered every night on family holiday in France (always the same, one ball of pistachio, one of blackcurrant). It continued to grow and today Streets ice cream is sold throughout Australia and New Zealand with well-known brands such as Magnum, Viennetta, Paddle Pop, Cornetto, Gaytime, Calippo and Blue Ribbon.I could map out my life geographically and temporally in scoops of ice cream. Popularity grew, and he soon used a cart, then a one horsepower motorbike, to sell Streets ice cream. He would then sell these to neighbours along with sweets, cakes and lemonade. Streets ice cream was originally made in the back shed by Ted Street. Between World War 1 and World War 2, Edwin (‘Ted’) Street with the help of his wife and brother laid the foundations (in Corrimal, NSW) for what would ultimately become Australia’s biggest and best-known ice cream manufacturer. Wave after wave of creamy vanilla ripples flowing over layers of chocolatey deliciousness, the unmistakable crack of Streets Viennetta is more than enough to make mouths water! There's no better frozen dessert to share with the family than Viennetta, it's ready to serve, hassle-free and the perfect crowd pleaser to spread happy smiles. Streets Vanilla Viennetta is an iconic Aussie dessert. ![]()
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