麻豆约拍

This week singer-song-writer, broadcaster and comedienne Caryl Parry Jones attempts to get her Welsh Cake Ice Cream on the menu of one of the top ice cream parlours in Europe.

About the 麻豆约拍 Cook

Caryl Parry Jones is one of Wales鈥檚 best-loved performers but it鈥檚 curtain up in the kitchen of her Vale of Glamorgan home this week. We know she can sing but how are her culinary skills?

鈥淚 do love cooking. I can cook for lots of people,鈥� Caryl says. I like tasty food and food is very important to me 鈥� whether I鈥檓 commiserating or celebrating it has to be food based!鈥�

Caryl honed her early kitchen skills with the help of a 1970s cookbook. 鈥淚f I was grown-up in the 70s I鈥檇 have been cooking in a maxi dress and a choker. I didn鈥檛 know what chilli con carne was until 1978,鈥� she jokes. And being brought up in North East Wales she says she had also had never come across a Welsh Cake until she moved south. But she was familiar with a particularly fine ice cream. 鈥淲hen I was a little kid there was a collier in our village called Arthur who made the most incredible vanilla ice-cream. He鈥檇 converted the sidecar of his motorbike into a fridge and would go round the area selling it. I鈥檝e been trying to emulate Arthur鈥檚 ice cream ever since. And what I want to do with my dish is combine the two great flavours of Welsh Cakes and the nearest I can get to Arthur鈥檚 ice-cream.鈥�

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Caryl Parry Jones鈥� Welsh Cake Ice Cream

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Ice Cream Ingredients:

6 fresh free range eggs

6oz caster sugar

1 pt milk

10fl oz double cream

2 vanilla pods

Pinch of salt

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Method:

1.Split the vanilla pods and place them in a saucepan with the milk. Heat until hot but do not bring to the boil.

2. Blend the egg yolks and caster sugar together in 听a bowl or large jug.

3. Pour the hot milk onto the egg and sugar mixtue and stir until all is combined and sugar dissolved.

4. Strain back into the saucepan, add the salt then stir on a gentle heat until the mixture thickens and coats the back of a wooden spoon.Do not let it boil. Cool when ready.

5. Whisk the cream into the cooled mixture and pour into an ice cream maker and follow instructions OR place in a plastic container and freeze for 3 hrs.听

After the 3 hrs is up, bash with a fork or whisk to get rid of any crystals. Freeze again for 2 hrs and repeat process.听 Add chunks of Welsh cakes (recipe below) in to the ice cream mixture and then freeze for another 2 hrs and repeat. Remove from freezer approx. 20 mins before serving.

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Welsh Cakes Ingredients:

1lb Self Raising Flour

7oz Caster Sugar

Half pound of butter.

3oz raisins

1/2 eggs beaten.

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Method:

1.Rub together the flour,sugar and butter in a large bowl until the mixture resembles breadcrumbs.

2. Gradually add the beaten egg and stir in bringing the whole mixture together in a lump of dough, being careful not to make it either too wet nor too dry.

3. Roll out then cut out the Welah cakes in whichever shape ir size you want.

4. Grease a bakestone or frying pan with butter, bring up to a goid heat then reduce to a medium heat and place the Welsh Cakes,a few at a time onto the pan and flip over after about 30secs or until light brown on both sides.

5. Set aside to cool thoroughly.

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Break about 6 Welsh Cakes into varoius sized chunks and fold into the ice cream mixture after the second freeze or when the mixture goes into your machine.

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To serve:

Slice as many cakes as desired through the middle.

Place a scoop of ice cream on one half and rest the other half on the scoop oyster style!

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A dyna ni ( that's Welsh for "et voila")

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(These amounts can be halved or doubled or trebled even, depending on how much you want)