Do try - recipe looks a bit daunting (maybe the paper bit was putting me off), but it's actually pretty easy once you get down to it. And don't be shy about making the ice cream! The cake is great on its own, and ice cream is good solo too, but somehow they're even better together.
Marvellous! Can you tell me more about solid-pack canned pumpkin, as I'm not entirely sure they sell it over here under that name and I want to make sure I'm getting the right thing.
American heavy cream is not quite as rich as British double cream, I believe, but the fat content's higher than single creams. It's the best substitute (more fat = better, as far as I'm concerned), but you may want to tweak the milk to cream ratio a bit. (Incidentally, I have very fond memories of your dairy from my trip to Ireland. The milk! The butter! The yogurt
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Besides, would love to hear what you think of it!
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(and heavy cream is double cream, isn't it?)
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