We all know how the saying goes… "I scream you scream, we all scream for icecream" and once you've made it yourself and dished it up to loved ones, chances are they'll never scream for anything else. Particularly if you are use to eating those eerily fluffy white versions in the freezer shelves… Yuck.
While it can be a tiny bit tricky/time consuming, truth is, there's something marvellously therapeutic to be found in standing over your bowls and saucepans and gingerly stirring each stage, so to ensure a fine, smooth result.
If you're lucky enough to have an ice-cream maker on hand, then the process just quickened up, but if not, it's not at all tricky to replicate 'churning' via a metal tray and the freezer.
This recipe (care of Philip Johnson's Eating In) makes around 1.25 litres of vanilla bean ice-cream. You could easily transform it into a number of other types, via the addition of nuts, fruits, chocolate and liqueur.
The know how for this creamy concoction comes care of pepper passport. A site "for the avid cook, discerning traveller, lover and sharer of good things, both at home, and while away" launching later this year.
Image credit: Pinterest