The Icecreamists


Matt O’Connor
Mitchell Beazley, £16.99

God save the cream

Described by Selfridges as ‘More Sid & Nancy than Ben & Jerry’,

The Icecreamists have enjoyed a meteoric rise cold-fused with controversy. These attention-seeking provocateurs have reinvented ice cream as ‘vice cream’, a pop culture medium laced with incendiary flavours. Their creations consistently whip up public outrage, from the ice cream the Sex Pistols tried to ban (The Sex Bomb made with sub-zero Stimulants and Absinthe), to the world’s first breast milk ice cream (Baby GooGoo, which incurred the storm in a D-cup wrath of pop-megastar Lady Gaga).

Closely guarded recipes are revealed here for the first time in simple, easily lickable recipe formats that will enable you to recreate the authentic icecreamists experience at home as conservatively, or as outrageously as you desire…



The Vanilla Monologues


Madagascan Vanilla Ice Cream

This is the mother of all meltdowns – the ice cream that sets the benchmark for every other in this book. This sub-zero classic will leave you monologuing for hours. A great vanilla ice cream made with soul that goes straight to the heart.

Ingredients

  • 250ml (8fl oz) full-fat milk
  • 125ml (4fl oz) double cream
  • 1 fat vanilla pod, split lengthways
  • 2 egg yolks
  • 88g (31⁄4oz) caster sugar
  • Pinch of sea salt

Method

  1. Pour the milk and cream into a large saucepan. Scrape in the vanilla seeds, then add the empty pod and heat gently, stirring occasionally, until the mixture begins to steam but not boil.
  2. Meanwhile, whisk the egg yolks in a heatproof bowl until smooth. Add the sugar and salt and whisk until pale and slightly fluffy. Gradually and slowly, pour the hot milk into the egg mixture whilst whisking continuously to prevent the eggs scrambling. Return the mixture to the saucepan and place over a low heat, stirring frequently until the custard thinly coats the back of a wooden spoon. Do not allow to boil.
  3. Pour back into the bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, half-fill a sink with cold water and ice and place the bowl of mixture in it for 20 minutes. Never put the hot mixture into the fridge.
  4. Once cooled, cover the mixture and refrigerate, ideally overnight, but at least for 6 hours, until thoroughly chilled (at least 4°C).
  5. Remove the vanilla pod and pour the mixture into an ice cream machine. Churn according to the manufacturer’s instructions.
  6. When the churning is completed, use a spoon or spatula to scrape the ice cream into a freezer-proof container with a lid (to protect the ice cream from surface frosting in the freezer). Freeze until it reaches the correct scooping texture (at least 2 hours). You can rinse and dry vanilla pods after use, then store them in sugar or use them for future ice-cream- making or baking.


The Michelin Man


Marshmallow Ice Cream

At The Icecreamists we say, ‘Marshmallow maketh the man’. As someone suffering from occasional bouts of wardrobe dysfunction, I can regularly be seen on Google Earth wearing some colourful garments that accomodate a man whose size reflects his dedication to his art. In a previous life, I was afflicted by a fascination for Lycra super-suits, brought to national attention during my campaigning days. Few people will sympathize with the pitfalls of wearing tight, stretchy polyester garments and superhero garb, but the chances are that you will look more like the Michelin Man than Superman, with pillowy expanses of marshmallow expanding into places where no Lycra has ever gone before.

Ingredients

  • 250ml (8fl oz) full-fat milk
  • 125ml (4fl oz) double cream
  • 2 egg yolks
  • 88g (31⁄4oz) caster sugar
  • 100g (31⁄2oz) large marshmallows
  • A few small marshmallows, to decorate for the ripple
  • 50g (2 oz) small mixed marshmallows
  • 100g (31⁄2oz) Marshmallow Fluff (Crème)

Method

  1. Pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil.
  2. Meanwhile, whisk the egg yolks in a heatproof bowl until smooth. Add the sugar and whisk until pale and slightly fluffy. Gradually and slowly, pour the hot milk into the egg mixture whilst whisking continuously to prevent the eggs scrambling. Return the mixture to the saucepan and place over a low heat, stirring frequently until the custard thinly coats the back of a wooden spoon. Do not allow to boil.
  3. Stir the large marshmallows into the warm custard until melted. Pour back into the bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature. For more rapid chilling, half-fill a sink with cold water and ice and place the bowl of mixture in it for 20 minutes. Never put the hot mixture into the fridge.
  4. Once cooled, cover the mixture and refrigerate, ideally overnight, but at least for 6 hours, until thoroughly chilled (at least 4°C). Pour the chilled mixture into an ice cream machine and churn according to the manufacturer’s instructions.
  5. When the churning is completed, fold in the small marshmallows and Marshmallow Fluff. Use a spoon or spatula to scrape the ice cream into a freezer-proof container with a lid. Freeze until it reaches the correct scooping texture (at least 2 hours).
  6. Decorate each portion with a few small marshmallows before serving.


Shoot To Chill


Absinthe Ice Lollies

They say absinthe makes the heart grow fonder. After a couple of these you might go absinthe without leave in the nearest asylum with your felt-tips like Van Gogh who was said to paint under a burning green absinthe haze. Fear not, whatever crime or misdemeanour you have committed, we only shoot to chill with our sacred gun vice lollies. We’ve toned the absinthe quota down for a better-balanced lolly.

Ingredients

  • 600ml (1 pint) water
  • 100g (31⁄2oz) caster sugar
  • 100ml (31⁄2fl oz) Midori (melon liqueur)
  • 50ml (2fl oz) absinthe, or to taste
  • Makes 6-8 preparation 10 minutes, plus about 1 hour freezing
    Method

    1. Pour 100ml (31⁄2fl oz) of the water into a saucepan and add the sugar. Place over a low heat and bring to the boil, whisking often, until the sugar dissolves. Reduce the heat and allow to simmer for 5 minutes, continuing to whisk until the liquid turns into a syrup. Set aside and allow to cool for 10 minutes.
    2. Add the remaining water, the Midori and absinthe to the syrup and whisk together. Pour into lolly moulds, filling them about two-thirds full so that the mixture has room to expand as it freezes. Place in the freezer for about 30 minutes, until almost solid, then insert a stick in each one. Freeze for another 30 minutes.

    For a more potent effect, reduce the amount of water you add to the syrup.





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