Obviously, there are many ways to make ice cream, but only one is considered to be the proper way. If you are a hardcore ice cream maker you will always start with a creme anglaise, which simply put means custard, although technically it is just one version of custard. Custard is an English invention, but the French have indirectly managed to claim the rights with their French name, which does in their defence mean ‘English cream’.
Anyway, back to ice cream.
First time I tried to make the custard I failed. I used Jamie Oliver’s recipe, but afraid to let the mixture curdle, I cooked it on such low heat I made the opposite mistake, I cooked it too long and it separated. I was left with grainy vanilla ice cream and a desire to get it right the second time.
And I did.
Since I had to use a recipe to get the technique and measurements right with the custard I needed to let my creativeness out in a different way. So I went a bit wild with the flavours. It has (or had, I ate it all) caramelised apples, Liquor 43 (Vanilla flavoured) soaked sultanas, Anzac biscuits and pieces of Lindt’s almond dark chocolate. And a pinch of cinnamon, of course.
