Cream of the crop
ICE-CREAM has come a long way since the days of HB’s almost monopoly in Ireland. Now we are spoilt for choice. Figures from Unilever show that New Zealand has the highest per capita consumption of ice-cream, followed by USA, Australia, Finland, Sweden, Canada, Denmark and Ireland ahead of Italy, the home of good icecream. Britain follows Ireland.
Ice-cream has to be put in the luxury treat column of our weekly diet plan. Laden with fats and different forms of sugars and substitutes, science has shown that their combination can be addictive, appealing to the pleasure parts of our brain and leading to over-consumption. We must watch quantities and enjoy every spoonful when we do indulge. Think about small portions — no more than a couple of dessertspoons.
Serve a scoop of icecream in a wafer cone (most supermarkets stock a few brands) for a satisfying crunch. Toppings add further sweetness, so are best avoided.
To add vitamins and zing, serve with fresh fruit which can also be puréed without sugar to drizzle over.
Today we are including ice-creams catering for health conditions or preferences which impressed us enough to make the Top 8. For our survey we focused on vanilla icecream.
To avoid the additives which keep icecream stable and help speedy defrosting, we can, of course, make our own. There are plenty of recipes online. To see my favourites, follow me on Twitter @RozCrowley1.