You all have at least a few favourite recipes which are returned to with the trust that they will continue to deliver. Please tell me that you do... I'm sure I'm not alone.
The turkey carcass is dealt with. Stock has been made. Vegetables were added and we have enough turkey soup in the freezer to feed a small regiment.
Mrs. Cheoff eyed up the excess celery and leeks and took over the kitchen. Yes, I did suffer withdrawal symptoms... no matter. Out came the cutting from a 'Dairy Diary'. The book was offered annually by our milkmen and milkwomen back in years when our front door received an early morning delivery of the white stuff. This recipe was snipped out and saved and definitely steps up as one of our 'Family Favourites'.
It almost certainly appeared in the pages of the diary very close to November the 5th but it is a warmer of winter right the way through. Firework season might be over but like many vegetable-heavy dishes you can still expect a few explosions after enjoying this little cracker... Frrrrp!
No sense lingering. The recipe is here for you. Feel free to make it. And make it one of your own family favourites.
* Double up the recipe for frozen supplies if you will.
As usual, the tried and trusted Diana Henry continues to delight. Before her bumper bundle of crowd-feeders appeared recently in the printed and online Stella Magazine I thought I'd planned more or less all for this year's menus. As I got to the last of the recipes I'd determined to store most for future use but I really fancied some of that 'Turkish coffee ice cream' as soon as ever was possible. Its simplicity was over-powering.
Just one problem. I have not had instant coffee in the house for six years or more. Coffee snob, eh? In my defence I do have a bottle of 'Camp' chicory and coffee essence for baking. Four teaspoons of that replaced the coffee powder ingredient. I discarded Diana's geography suggestion and took things away from the Turkish connection with a freshly pulled triple shot of hazelnut espresso (also kept for baking duties). The cardamom seeds were steeped in that until cooled. Noting the information that this ice cream is likely to set a little hard, I added 20 grams of liquid glucose to compensate in a small way.
The bowlful above shows the mix after being churned in the almost frozen bucket used by our ice cream maker. This had seen plenty of recent action with six custard-based mixes and a couple of sorbets already boxed and stored. The gel in the bucket seems to like three days of freezing to be efficient and the coffee mix responded slowly in an impatiently used one and a half day old frosty environment.
The texture was still convincing but after freezing it does appear firm. I reckon it will be fine with that recommended fifteen (or more) minutes out of the freezer before serving.
Having had several sneaky spoon licks, the taste which comes through is a fully-fledged bolt-on first prize candidate. If scooping proves tricky I can guarantee that letting it melt to be drunk as an indulgent iced coffee is worth considering. Although carving off a thin slice straight from the freezer and eating it between two thin biscuits would deliver the flavour delight immediately.
Make it. This one is not just for Christmas.
