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The Jewish Chronicle - JC Magazine - - Appetite For Life -

’VE BEEN an ice cream en­thu­si­ast most of my life — be­fore Chunky Mon­key was even a twin­kle in Ben or Jerry’s eye.

My love af­fair be­gan in the 1970s, at Dayvilles on Lon­don’s Finch­ley Road. It was my first taste of Amer­i­can ice cream. Be­fore that, all the ice cream I’d con­sumed had been a Straw­berry Mivvi or a Mr Whippy.

The ro­mance has out­lived Dayvilles — whose par­lours are no more — and made it through the Häa­gen Dasz years when no Satur­day night was com­plete un­til a visit had been made to the nowde­funct Hamp­stead store.

And with a churn­ing ma­chine in my kitchen, I have dis­cov­ered the even greater joy of home-made ice cream.

Not only can you choose the ex­act flavour you like, but you also can adapt recipes to suit your au­di­ence. Crush your favourite brown­ies into a creamy vanilla; treat clam­our­ing tod­dlers to less-sug­ary fruity flavours or ch urn lower-fat frozen yo­ghurt for your need-totreat-my­self-but-still-must-fit-in­tothat-bikini mo­ments.

In terms of flavours, there are no lim­its. The lat­est trends for ice cream flavours in­clude Corn­flake or Crunchy Nut Corn­flake milk — with the evoca­tive flavour from the milk left af­ter a bowl of break­fast ce­real — and the slightly out-there Wasabi.

You may pre­fer to keep it sim­ple by us­ing sea­sonal fruit, your favourite choco­late bar or bis­cuit.

And once you’ve got your ice cream made, there are so many ways to serve it. Freeze por­tions in round patty shapes to sand­wich be­tween two bis­cuits –diges­tives — es­pe­cially the choco­late-coated ones — are ideal for this treat. Roll the sand­wich sides in sprin­kles or finely chopped nuts.

Or make dif­fer­ent top­pings — hot sauces like choco­late or fudge are a gor­geous con­trast and the warm spiced rasp­berry com­pôte (see next page) is a de­li­ciously tangy foil to the sweet­ness of the white choco­late sor­bet. Or sprin­kle on a crunchy top­ping like the baked crum­ble for the plum and ginger ice cream (see next page).

All is not lost if you don’t have an ice cream churn­ing ma­chine. The plum and ginger ice cream is just as de­li­cious if you freeze and go. Or you can use the method on page 33 when freez­ing your ice cream to break up the ice crys­tals. A bit more la­bo­ri­ous, but for the true lover of an icy treat — well worth it.

SUM­MER 2013

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