Ice cream Sunday

Prior to setting off for the North-East, I had acquired a copy of The Perfect Scoop by David Lebovitz. This is chock-full of recipes for gorgeous-sounding ice creams, sauces, mix-ins and serving vessels, and I wasted little time in making use of it. First up was a roasted banana ice-cream with hot fudge sauce and chocolate chip cookies; it's an easy, delicious way to use up those bananas that always seem to linger in the fruit bowl, reproaching you. However, that was soundly beaten by yesterday's cheesecake ice cream. Oh my! This unbelievably simple concoction involved just cream cheese, sour cream, single cream, sugar, lemon zest and salt, and tasted exactly like the best American (not Yorkshire) cheesecakes. As those cheesecakes tend to have a biscuit base, I paired it with chunks of chocolate biscuit cake and it was divine! We had to limit ourselves to one scoop each because, y'know, it's basically just frozen fat, but we will return to the trough tonight for some more.



Next week, sweet potato ice cream.