Friday, 9 March 2018

Welsh Cake Ice Cream with Salted Honey Sauce

Inspired by the Italian influence on Welsh life, culture and of course food I decided to make my own ice cream in homage to the great ice cream producers of Wales such as Joe's, Sidoli's, Mario's and Conti's to name a few. These names are synonymous with quality ice cream and therefore with making people happy as everyone loves ice cream!

This recipe is very straight forward, does not require an ice cream maker and the pay off is well worth the little effort it takes to make. It tastes brilliant with subtle hints of cinnamon and nutmeg wrapped in a deliciously smooth and creamy ice cream with glorious chunks of welsh cake in it waiting to be discovered. The salted sauce adds another layer of indulgence and really sets the whole dish off, the salt providing a nice flavour counterpoint. This makes a delicious yet simple dessert. Try it!

Welsh Cake Ice Cream - easily makes enough for 6-8 portions
  • 600ml double cream
  • 200ml of condensed milk
  • 4-5 Welsh cakes - crumbled but not too much you want to keep some sense of texture
  • ground cinnamon - 1/2 heaped teaspoon
  • ground nutmeg- 1/2 heaped teaspoon
  • Vanilla Extract - 1/2 teaspoon 

Salted Honey Sauce 
  • 100ml Welsh honey
  • 1 tbsp water
  • 60ml of double cream
  • fine sea salt to taste

  1. Start with the ice cream, simply whisk the double cream, condensed milk, vanilla and spices together until you get soft peaks then fold in the crumbled up Welsh cakes. Pour into an air tight container and pop in the freezer over night ideally or make first thing in the morning if you plan on serving it in the evening. 
  2. For the salted honey sauce, place the honey and water in a sauce pan over a medium heat. The honey will start to bubble and turn a lovely dark brown (but not too much as you will have burnt it!). At this point remove the pan from the heat and pour in the double cream. You should end up with a golden coloured sauce.
  3. Add a pinch or two of salt (adjust to taste) stir in and allow to cool slightly and your good to serve.
Tip: take the ice cream out of the freezer 15 mins before you plan to serve it as it will be easier to scoop.

I like to serve this with some extra crumbled Welsh cakes and crushed up biscotti scattered on top for texture and a glass of Vin/Il Santo dessert wine!

Please do try making it and let me know how you get on! Until next time folks!

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