A bit of a melty picture of a very delicious vegan ice cream (with Meakin and Broadhurst china and a three ribboned bow tie from Japan in the background)
Rosemary Ice cream
INGREDIENTS (and you will need an ice cream maker)
3 tbs arrowroot powder
300ml soya milk
3 sprigs fresh rosemary
Smidge of green colouring (or not)
250ml soya cream
150g castor sugar
1/2 teaspoon vanilla essence
Put the arrowroot in a little glass. Tip 50ml of the soya milk on the arrowroot and mix til combined.
Using a hand whizz or food processor, blitz the rosemary leaves with the remaining 250ml soya milk until smooth.
In a saucepan, heat up the rosemary milk, colouring if you decide to use it, soya cream and castor sugar until just boiling.
Take saucepan off the heat and mix in the milk and arrowroot to the pan. It should become obviously thicker.
Add the vanilla and stir for a little longer.
Leave somewhere to cool down, and then refridgerate for 3-4 hours so it is chilled.
Following your ice cream makers instructions, churn the mix until you have rosemary ice cream.
(Non vegans and anti soya people, use your favourite ice cream recipe but just blitz the rosemary with the cows milk before starting out on your recipe.)
And this is what Hobart was up to: