52 weeks of baking – Creams, Curds & Puddings
I’ve been making a lot of ice cream this summer, experimenting with new flavors and playing with the amount of egg yolk, heavy cream and sugar to find the right texture. I’ve fallen in love with lots of recipes from Scoop Adventures like the peach and bergamot sorbet, but I’m still more of a fan of custard bases.
And what goes best with custard?
Why British desserts of coarse! I made Jamie Oliver’s sticky toffee pudding with rum sauce and rippled the cake crumbs and sauce through my favorite simple vanilla ice cream base.