268: Quick Advocat Ice-Cream

As well as my half dozen cook-books, I also got an Ice-Cream maker for Christmas. This is was my first foray in to ice-cream making. For first time out, I took the easy/quick option which is to start with ready made custard.

This recipe is lifted straight from the Andrew James Ice Cream made easy book.Ingredients, I just tried to Christmassy it up by throwing advocat in at the end:

• 425ml custard
• 284ml double cream
• 1 tsp vanilla extract
• 3 table spoons caster sugar
• 50-75ml's advocat (~1 inch's worth out of the bottle), which was my own addition

Method:

Mix the liquids and sift in the sugar

 Then pour into the maker, and switch on. 15  minutes later, and lo it was ice-cream

 It seems to be done when it's thicken in consistency and increased in volume.

 It's still quite sloppy at this stage, so it needs to go in the freezer for 2 - 3 hours. This bit is quite messy, I seemed to end up with ice-cream everywhere.

After this, it's a normal / slightly firm ice-cream texture. The advocat was insufficient to make much difference to the taste, so that was rather a waste. What is different, is that it's super-creamy. It tastes almost more creamy than cream. I realise even as I write that, that this doesn't really seem to make sense. This might be to do with the texture, it's got much less air in it that normal shop bought ice-cream. Which is pretty good; it tastes like super luxury ice-cream. Nice!

Since I've made this, I've been taking every opportunity to eat it - here's some from a hot-choc ice-cream float that rounded off a very soggy New Year's day walk.