Neopolitan, raspberry ripple, Arctic roll, vanilla ice cream made by Lyon’s I think and sold in rectangular blocks wrapped in cardboard. Then in the 80s it moved on to Gino Ginelli and the most unforgettable theme tune in ad history……”tutti frutti what a cutie take a Gino home with you!”
I adore all ice cream even the cheap mass produced soft scoop tubs because it brings back memories of a time when mint choc chip or blue bubblegum from Dayville’s was so cool. To get a truly amazing scoop you really had to go abroad. I don’t remember the likes of Devon and Cornwall producing their own ice cream as they do now, giving the Italians a run for their money with flavours such as Thunder and Lightning, Honeycomb and Clotted Cream (my favourite).
This is my attempt to make ice cream using flavours that I love with a hint of nostalgia in the flavouring. I based it on the idea of Rum “N” Raisin but swapped the raisins for currants. I added chunks of Ginger nut biscuits to it which were another childhood favourite of mine. The name stands simply for Ginger, Currants & Rum.
I also have to admit to buying a shop bought custard base from the “Seriously” range in Waitrose. It was very well speckled with Vanilla and a beautiful shade of pale buttercup yellow. If I was being truly nostalgic I should have used Bird’s and I am sure it would have tasted just as lovely, if a little brighter in hue!
I am entering this Ice Cream into Kavey Eats “Bloggers Scream For Ice Cream” Challenge. The link to this very cool challenge is HERE.
Ginger C’Rum Ice Cream
Ingredients :- makes 1 medium tupperware full
1 tub shop bought custard
2tbsp Dark Rum
100g Ginger Nuts
Soak the currants in the Rum for at least 3 hours but the longer the better (overnight would be good)
Break up the Ginger Nuts (small chunks) in a bowl using the end of a rolling pin.
Tip the custard into a medium sized Tupperware container then add in the biscuits and the currants plus the Rum.
Stir thoroughly to combine and put the lid on and freeze for 30 minutes.
After 30 minutes take the ice cream out and whisk well with a fork or a mini whisk scooping up all the frozen edges to incorporate them into the unset mixture.
Re-freeze then keep whisking every 30 minutes for at least 3 hours but up to 4 hours is good. This helps to achieve a smooth consistency in your ice cream and eliminates he problem of ice crystals forming.
I then left it overnight and ate it the next day but you could eat it after the 4 hours is up.
Serving suggestion :-
I served the ice cream in waffle cones sprinkled with Ginger nut crumbs/dust made by crushing the biscuits really fine either in a food processor or in a plastic bag using a rolling pin.
The alcohol flavour is not too overwhelming, only when you bite into a currant do you taste it. The children ate it all up and only one of them picked out the currants but that is due to a currant dislike not to the boozy flavour!