This weekend I was fortunate enough to be invited to present at the first annual International Ice Cream Conference. Don’t get too excited, though. It was really an awesome party hosted by my friend Andreas. There were representatives from at least three countries. There were some outstanding flavor entries: Summer Picnic (three flavors; Sweet Corn, Tomato-Basil and Buttermilk), Goatsmilk Butterscotch (served with a whisky shot), Cucumber Lemon Basil sorbet. There was a presentation by Robyn of Smitten Ice Cream, who brought her Kelvin (a machine designed to make ice cream in 60 seconds using nitrogen).

I set about making two entries, one vegan and one dairy-based. The first batch I made was a great success; it firmed up nicely and had great flavor. The second batch suffered from my lack of time; I hadn’t allowed enough time to refreeze the ice cream machine cannister. Hence the need for help from my new-found friend from Smitten.

All in all the event and my submissions turned out to be a hit. See above for recipes of each:

• Lemongrass & Young Coconut Ice Cream with Carmelized Pineapple garnish
• White Peach & Ginger Ice Cream with Ginger Perserves