1 tablespoon salted butter
1 teaspoon vanilla extract
4 egg yolks
1 teaspoon sea salt
PREPARATION
Heat the milk over medium-low heat until it’s just about to simmer and turn off.
Heat the sugar over medium heat, stirring until the sugar melts and turns golden brown. Continue cooking until the sugar is completely melted and turned into syrup. Add the butter to the sugar and stir.
Slowly add the warm milk to the caramel, stirring until the caramel dissolves into the milk. The caramel will sizzle at first, but over medium-low heat it will gradually melt into the milk.
Whisk the egg yolks, flour and salt. When the caramel-milk mixture is smooth, gradually whisk the caramel-milk mixture into the egg mixture. Put the ingredients back into the saucepan. Over medium-low heat, heat the mixture until it’s thick enough to coat the back of a spoon, stirring constantly with a whisk.
Strain.
Stir in the cream and the vanilla and leave mixture to cool.
Freeze in an ice cream maker according to the manufacturer’s instructions.
BLUEBERRY ICE CREAM
Fresh and tasty, and a superfood to boot …
INGREDIENTS
90g sugar
1/4 tsp. vanilla extract
350g fresh or frozen
Pinch of salt
blueberries
1 tbsp. lemon juice
PREPARATION
Dissolve sugar in 2 tbsp water in a saucepan over low heat.
Once dissolved, add the blueberries, lemon juice, vanilla extract and salt.
Cook over a low heat, stirring occasionally, until the blue-berries are soft.
Remove from heat and mash.
Leave mixture to cool
Freeze in an ice cream maker according to the manufacturer’s instructions.
Thanks to Tracey and Paul Kindred at Heavenly! – a charming and unique chocolate and ice cream shop based in Wales - for their kind permission to use these recipes.
Find them at www.heavenlychoc.co.uk for a full run-down of flavours, history, opening times and contact details, or give them a wave at https://www.facebook.com/HeavenlyChoc
Acknowledgements
Thanks to my editor, Jo Dickinson, for her support and insights at every stage, and to my agent, Caroline Hardman, for the same.
To the brilliant team at Quercus: Jenny Richards, for the delicious cover, Kathryn Taussig, Georgina Difford, Caroline Butler, David North and everyone else who has worked so hard to make this book happen.
On the ice cream front, a huge thank you to Tracey and Paul Kindred of Heavenly! in Wales for their ice cream expertise, and for letting us reproduce their delicious ice cream recipes here. I’m also grateful to the inspirational Kitty Travers of La Grotta Ices, who taught me how to make ice cream at the Artisan Cookery School, and whose delicious seasonal ices you can find at Bermondsey Market. Her tales of espresso granitas and the quince ice cream we made feature here, but any errors, and anything Imogen did along the way, are entirely down to me!
I’ve been lucky enough to meet some fantastic book lovers online: a big thanks to Kirsty of I Heart Books (@Kinks26) for the champagne-sorbet and pretzel-ice-cream ideas! And to my nephew Jake and niece Eloise for their help with research, and to my friends for so many things.
Thanks finally to James, for an unforgettable trip to Florence.
Join us!
Visit us at our website, or join us on Twitter and Facebook for:
• Exclusive interviews and films from your favourite Quercus authors
• Exclusive extra content
• Pre-publication sneak previews
• Free chapter samplers and reading group materials
• Giveaways and competitions
• Subscribe to our free newsletter
www.quercusbooks.co.uk
twitter.com/quercusbooks
facebook.com/quercusbooks
Vivien's Heavenly Ice Cream Shop Page 26