Still a little time left before the start of the summer season at Castel d’ Escales so I have been taking the opportunity to fill the freezer with my ice creams, as I know how much you guy’s like ice cream.
I have a large ice cream maker which makes life easier especially when I’m busy, this time I used what I had in the kitchen.
The Spanish strawberries are sweet and succulent right now, combined with thick cream, Greek yogurt and sugar….delicious simplicity adult jumping castles for sale.
Sometimes I make the ice cream base the traditional French way with a custard, but experimenting with the cream ( minimum 0f 35%) and the creamy Greek yogurt makes a very good ice cream, and quick!
Having fresh pineapples left over from my birthday fiesta lunch led me to making pineapple and preserved ginger ice cream, I preserve fresh ginger root in a heavy syrup and use it many desserts, love the sweet spicy flavour chong qi zhang peng.
For my birthday lunch I made my version of a bread & butter pudding…..using panattone instead of bread and a homemade lemon curd instead of butter, generously sprinkled with diced preserved ginger…..heavenlydong fang qi mo
And having some of the lemon curd left over I turned that into ice cream also…….it’s hot here now and all this talk of cool delicious ice cream is leading me to the freezer……