Smooth, creamy and perfectly delectable! This is undoubtedly one of my all-time favourite ice creams! The idea first came to me a couple of years back whilst on holiday in the peak district and I know I promised to share it back then.
Plus I know two people who are very excited that I choose to share this now – finally it can be eaten it is, after all, it’s just tooooooooooooooooooooo good to wait any longer!
Yesterday I went with my gorgeous niece and sister to visit the Winnie the Pooh exhibition at the V&A – if you haven’t seen it yet, and get the opportunity – take it – it really is a brilliant show! They have set up a lot of little nooks and corners for children to interact with adding to the magic of the overall experience.
Still, for all those with children, or who remember your own childhood, an outing simply isn’t complete until we enter the food section!
Yesterday really was a very cold day. I mean seriously, cold enough that the pond in the centre of the V&A was actually frozen over, not solid enough for skating, but solid enough to demonstrate just how cold it was! However, this did not stop us from partaking of lunch in Hyde Park. Yep we did! And it was cooooooooooold - to point that our fingers ached before the end of our meal!!!
Still we had a plan. Ice cream at Yorica! My favourite ice cream parlour in the world (at least that I have as yet discovered!) Awesome in the main because the ice cream is gluten-free, nut-free and most importantly egg and dairy-free making it edible for both my niece and sister.
I am one of those strange people for whom it is never too cold for ice cream but when your choices are so limited it is definitely a must! So after a quick warm up we made our way uptown for what I’m sure was the best part of a super fun day!
On the way home it got me thinking – it really is always the season for ice cream – so I dug out this recipe to share with you guys – I did after all make in the beginning whilst it was snowing!!!
Enjoy! :P
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Cherry Bakewell Ice Cream Prep Time: 15 mins Freeze Time: 24-28 hrs
Makes 10-12 Scoops |
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Ingredients: Ice Cream: ½ Cup Almonds (soaked overnight) 2 Cups Coconut Milk 1 Cup Almond Milk ¾ Cup Maple Syrup 1 tbsps Almond Extract 1 tsp. Xanthan Gum
Sauce: 1 Jar Dalfour Cherry Jam
¼ Cup Maple Syrup
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Instructions: 1) Blend together the ingredients for the ice cream until completely smooth.
2) Freeze overnight.
3) Remove from the container and chop into pieces. Place into a blender and blend until smooth. The mix should be a bit like soft whip ice cream when you’re finished.
4) Stir together the jam and maple syrup. In the container spread a layer of jam mix followed by a layer of ice cream. Repeat the process.
5) Place back in the freezer for 4-8 hrs before serving. |
