We’re not talking plain old vanilla ice cream here – were talking big, bold flavours with lots of texture. These aren’t everyday ice creams – they are the type of ice creams you get at the cinema and are meant for cosy nights in front of the telly with a good film.
Daithí and I both love film and for many years have attended both the Dublin International and GAZE film festivals. I particularly love films about food, so please indulge me as I give you recommendations for films to match the flavours.
For the chocolate and marshmallow, I suggest the Canadian film Peace by Chocolate, directed by Jonathan Keijser and based on a true story.
For the peanut butter and raspberry, my favourite film of recent years is The Peanut Butter Falcon, starring Zack Gottsagen, although it has nothing to do with food!
For the custard cream it has to be something classic and comforting, just like the biscuit, so maybe Julie & Julia (my love for Julia Child will never cease).
Serves 6–8
500ml cream
½ x 400g tin of condensed milk
1 generous tsp vanilla bean paste
Chocolate & marshmallow:
2 tbsp cocoa powder (add at step 1)
75g chocolate chips (add at step 2)
50g mini marshmallows (add at step 2)
4 Fudge bars, cut into small pieces (add at step 2)
Peanut butter & raspberry:
2 tbsp peanut butter (add at step 1)
125g fresh raspberries, cut in half (add at step 2)
6 peanut butter cups, cut into pieces (add at step 2)
50g salted peanuts (add at step 2)
2 tbsp raspberry jam (add at step 3)
Custard cream:
2 tbsp custard powder (add at step 1)
12 custard creams, cut into small pieces (add at step 2)
1 small pot of pre-made custard (add at step 3)
Step 1: Pour the cream, condensed milk, vanilla bean paste and whatever step 1 flavours you want to add into a large mixing bowl. Using an electric hand mixer, whisk until thick and creamy.
Step 2: Fold in most of the step 2 ingredients. Keep back a little of each to sprinkle over the top at the end.
Step 3: Pour into a suitable container or a loaf tin that can be frozen. Use a palette knife to flatten the top and to swirl through any step 3 ingredients. Give the container a good tap on the counter to help any air bubbles escape. Sprinkle over the reserved ingredients from step 2. Cover with a lid or wrap in cling film and put in the freezer to set overnight. To serve, take the ice cream out of the freezer and let it sit at room temperature for about 20 minutes before scooping into bowls or eating directly from the tub!
From Cook: Traditional Irish Cooking with Modern Twists by Graham Herterich
