When it comes to ice cream, our horizons seemed to have melted away over the last decade. Gone are the days when the choice was restricted to vanilla, strawberry or chocolate, though it has to be said, these remain perfectly good varieties. With ice cream makers becoming more affordable, now's the time to get creative. With all this in mind, we asked Danish chef, Christoffer Hruskova of North Road, to give us 3 of his best and most interesting ice cream recipes for the summer. We weren’t to be disappointed.
Chocolate fondant with Peanut Butter Ice Cream by Mark Dodson
Blog post by Isaac Parham for Great British Chefs
On Great British Chefs there are dozens of different ice cream recipes, from peanut butter ice cream to pine nut ice cream. Some are contained within a larger dessert; like Simon Hulstone’s rose and almond tansy pudding with butternut squash ice cream, others ice creams sit proudly on their own, quenelled and teasingly starting to melt.
With ice cream makers becoming more affordable and therefore common, now is the time to get creative.
Making pineapple ice cream in our Magimix ice cream maker
Our ice cream recipes are taken from the menus of some of the finest restaurants in the UK. Chefs are taking ice cream seriously. And where chefs venture, home cooks eagerly follow. Recently, I attended a dinner party where basil ice cream was presented. As a starter.
With all this in mind, we asked Danish chef, Christoffer Hruskova of North Road (Clerkenwell, London), to give us 3 of his best and most interesting ice cream recipes for the summer. We weren’t to be disappointed.
The farmer’s choice…
Hay Ice Cream by Christoffer Hruskova
Nipping down to your local pet shop to get ingredients for a dessert you are preparing may seem like a strange and vaguely troubling prospect, but if attempting Christoffer’s first ice cream recipe – you may just have to. Hay ice cream is the dish and though it may seem an outlandish suggestion, the recipe produces a sublime ice cream with distinct smoky and nutty undertones.
Still not convinced? Well, actually the flavour of hay is actually quite common in Scandinavian cuisine and has been for centuries. It is often used to impart flavour on ingredients as they are cooked, Pascal Aussignac’s capon recipe being a prime example.
Christoffer’s hay ice cream is simple to conjure up, too. Providing you have an ice cream maker, all you will need are eggs, double cream, caster sugar, milk and hay! Who said gourmet cuisine was inaccessible?
The Marmite choice…
Liquorice Ice Cream by Christoffer Hruskova
OK, so this isn’t actually a Marmite ice cream recipe – though I’m sure it won’t be long before some culinary maestro develops one - but liquorice, like Marmite, is one of those ingredients that seems to divide tastebuds and provoke strong opinion either way.
Liquorice has been consumed by many cultures as a natural panacea for centuries, though, in Britain we tend to think of liquorice in its all ‘allsort’ form. The ingenuity of this liquorice recipe is that the smooth, mild flavour of the ice cream tempers the boldness of liquorice’s flavour. And, once served with roast peaches or dark chocolate cheesecake, perhaps, its unique flavour will add surprising variety to the plate.
Christoffer Hruskova’s liquorice ice cream uses liquorice compound, which can be bought online and from specialist health food shops. If you are a fan of liquorice, it will be well worth it.
The simple choice…
Milk Ice Cream by Christoffer Hruskova
For anyone who loved the popular ice cream, Mini Milk, as a child, this is the gourmet equivalent for you. Christoffer Hruskova’s milk ice cream recipe is a brilliant take on a classic. It may just be a simple combination of milk and cream but it truly tastes divine.
Another great thing about milk ice cream is that it goes well with so many desserts. Try it with a chocolate tart recipe or one of our many delicious raspberry desserts.
See all our ice cream recipes in one place by browsing our ice cream collection. What's your favourite ice cream flavour? What's the most unusual flavour you've tried? Let us know over on Great British Chefs Facebook Page.