We have so many memories that feature ice cream! Summer days in the 90s as kids, the ceiling fan on high, cold face washers delivered by Mum every hour to our bedroom to place on our foreheads, and fritz (a kind of processed meat) and tomato ketchup sandwiches, followed by ice cream, for lunch. Mum would buy us Viennetta, which we called ‘fancy ice cream’, and Yiayia and Papou would buy the large Neapolitan tubs, with strawberry always the last flavour standing. Our summer days were spent down at Seacliff Beach, as Mum’s aunt Jean and uncle Con lived close by. It really is one of Adelaide’s most beautiful beaches and it can transport anyone straight to Greece.
If you go to Greece, you will notice small kiosk-like shops called periptero selling ice cream. Choosing one is never easy, but the honey flavour is definitely one of our favourites. This is our interpretation – the addition of almonds and salt flakes takes it to the next level.
Ingredients
120g caster sugar
4 egg yolks
250ml full-cream (whole) milk 500ml thickened cream
90g honey
55g roasted almonds, roughly chopped, plus extra to serve
salt flakes
Makes a feast for 4
Method
Place the sugar and egg yolks in a mixing bowl and whisk for 3–5 minutes, until pale yellow and creamy.
Place the milk, cream and honey in a saucepan over low heat and bring to a simmer. Allow the mixture to gently bubble for 6–8 minutes, until it reaches 75–85°C on a kitchen thermometer. Add 250ml of the hot cream mixture to the egg mixture and whisk quickly until combined. Add the remaining cream mixture and whisk until smooth.
Pour the cream mixture back into the saucepan over low heat and stir with a wooden spoon for 8–10 minutes, until the mixture coats the back of the spoon. Transfer to a bowl and set aside in the fridge for 30 minutes to cool.
Stir the almonds and ½ teaspoon of salt flakes through the cooled cream mixture, then pour into an ice-cream machine and churn for 1½ hours or until thickened.
Spoon the ice cream into a freezer-safe container and freeze for 2–3 hours. To serve, scatter the ice cream with extra almonds and a light sprinkle of salt flakes. Scoop into bowls and enjoy in the sun.
Prep is your best friend:
The ice cream can be made the day before.
Peináo: A Greek Feast for All by Helena & Vikki Moursellas,
Published by Smith Street Books, Distributed by Thames & Hudson Australia
RRP$55.00
Photography © food and incidentals: Jorge Rivera, location: Helena Moursellas and Pawel Soltysinksi
