We have been very garden focused over the past few days with the arrival of a very cute little kitten, now oddly named Molly-Emily by my boys, and the arrival of a little flightless mag-pie which will soon end up as the kitten's dinner... neither kitten nor bird know what to think of one another currently, but I predict a sad end soon for one of them.
The weather in Dublin has been a mixed bag but the high pressure is on its way bringing higher temperatures for the long weekend, so al fresco menu planning should begin in earnest.
I have been dabbling with a few ice cream recipes. I should say that without an ice cream machine in my possession, this is the laziest ice cream recipe imaginable. It involves no intermediate whisking during freezing, so if you are as distracted by life as me on a daily basis, this is a recipe for you.
Put it in the freezer and forget about it until you actually need it. It is an incredibly rich, smooth textured, a little bit romantic and slightly decadent dessert, the perfect end to an evening meal.
This is a recipe fro Amaretto Ice Cream which I made as a teenager for my mother's dinner parties and I distinctly remember making it in a circular ring mould which had its base sprinkled with toasted almonds and then the whole thing was tipped out whole to a serving plate with the centre filled with strawberries. So 1990's, but it tasted great.
You could replace the amaretto with calvados and serve it with diced apples softly stewed in a little sugar and a drop of water.
You will need, for 4 servings:
4 egg whites
2 Tblsps caster sugar
400 ml double cream
2-3 Tblsps amaretto (or calvados)
100g toasted almonds
Firstly whisk the egg whites until they are peaky and then fold in the caster sugar.
In a separate bowl, whisk the double cream until light and airy and add the amaretto (calvados) and whisk again lightly to combine.
Simply fold the sweet egg whites into the cream and ensure that they are well combined.
Sprinkle the top with the almonds, cover with cling film and place in the freezer.
Allow at least ten minutes out of the freezer before serving.
This was delicious served with these delightful raspberries in brandy with the sweet syrup (alcohol!) spooned over. It's easy, quick and a great dessert for warm evenings outside.