Helloooo - I feel like it's been a while again - I must confess to feeling a little overwhelmed with work and the cookbook at the moment and consequently haven't been on the blog as much as I would like, a state which will probably continue until the beginning of June. Busy but exciting times. I will still do my best to get back here at least once a fortnight, so its not panic stations just yet :) Todays recipe is one I put together for Fairfax, old-school proper ice cream with a custard base and a rich coffee hit. It has such a great smooth texture, almost like gelato, and is wickedly addictive on its own but would also be great with espresso poured on top as affogato. Well worth giving it a whirl - promise.
And in other news - Rich has re-flown the nest (via the Tongariro crossing) and is busy getting himself sorted in his new flat in Wellington. I can't wait to nip down there and check it out to see where it sits on the hovel scale...it didn't look tooooo bad in the pics. So yes, we shall see. It was fabulous having him here, he is such a fascinating soul, so intelligent and laid back, funny and sincere - I will miss him. Meanwhile Pog has started back at design school in Melbourne, having already landed himself a regular design column for Stuff - by crikey, I am so excited for him - I feel like this is the tiniest little tippy tip of the ice berg of where his talent will take him. Obviously I will be sharing links to all of his columns here. (Whoop here is the second one!) Not much to report with me, I am just hitting the mat at yoga and beavering away as usual. Some days everything turns to crap in a basket - the pics are horrible and I'm not happy with the recipes, and others it's glorious angels singing, (well Spotify playing) beautiful photos and luscious food all round. I just need a few more of the latter. I did manage to escape for one half day recently, having only been back to Waiheke once in the last nine months I couldn't resist the urge a few days ago. I can't tell you how bloody fabulous it was to sit on the ferry on a blue-sky day, surrounded by happy travellers, arrive at the island and walk up into the village and then down to the beach to fling myself in the sea. It was so fabulously rejuvenating, I just need to make the effort (and find the time) a little more often.
2 cups cream
1 ¼ cups caster sugar
8 egg yolks
1 tablespoon instant espresso
1 tablespoon dark Dutch cocoa powder
Heat the cream and milk in a large saucepan until simmering. While it is heating beat the sugar and egg yolks until thick and pale. Spoon ½ cup of the hot mil into a jug and whisk I the cofee granules and cocoa. Whisk until smooth,then pour back into the hot milk and whisk to combine. While still beating the eggs and sugar slowly pour in the hot cream and milk. Once it is combined, pour back into the pot and return to a gentle heat. Stir with a wooden spoon until the custard has thickened and when you run your finger through the back of the wooden spoon it leaves a clear line. If you stir continuously in a figure-of-eight movement you will actually feel the custard change as it becomes more viscous and provides a little more resistance. Cover with plastic wrap and refrigerate for half an hour.
Pour the custard into your ice-cream make and churn until almost frozen then pour into a 1.5 litre capacity conatiner. Freeze for at least 6 hours and ideally overnight. Serve the ice cream as is, in a glass with hot espresso poured on top, or with cones dipped in a little melted chocolate and crushed nuts. Makes 1 litre