I know, I know. It's absolutely freezing out there. Who in the right mind would have ice cream? Maybe our friends experiencing summer or tropical climes? But, it was a Buy Two deal of Thornton's Temptations ice cream, and I couldn't resist getting two pints. After all, ice cream always evokes the nostalgia of the ice cream man coming by in his cart in the evenings, and children (or those at heart) running out to choose their favourite flavours to be lovingly encased in a cone, bread sandwich or a paper cup. It also reminds me of a few years back when my cousin and myself were on our uncle's houseboat in Perth, WA, shivering all excitedly on the deck whilst the winds blew mercilessly at us, only to realise the irony that we were eating ice cream in winter. So I decided to experiment with some decadence here. . . ice cream in winter? Yesh yesh yesh! Nuff said. Amen.
Don't laugh at me but I had never heard of Brandy cream until last Christmas season, when I was innocently browsing the shelves of glorious groceries at M&S foodhall. Up until then I was absolutely psyched by the discovery of Madagascan vanilla double cream, devouring at least a tub a week with my teas, and telling myself, "Okay, so a tiny thing costs more than 4 pints of milk (weekly staple) but I need to be happy". And then, Brandy cream appeared before my eyes. Tadah! The good thing about it is that it lasts for some time given the alcohol content, and I must have polished off a few big tubs last holiday season. This year, it has been no exception-- I found it, bought it, and dripped it onto everything. It's sort of like rich jam with chunks of coarse-cut fruit, salted Irish butter, hearty eggy kaya (i.e. a coconut jam-y curd), fragrant and thick condensed milk and luscious Nutella-- stuff that you can eat neat. Okay, I eat loads of things neat, but I love food that much, sometimes I finish a slab of butter in a week and hope that I will die before 50 lest I have clogged arteries.
So in a bid to eat more fruits, I picked up a bag of grapefruits. I love their tarty, citrusy taste-- sour is a delightful sensation for me, much to the grimace of most I know, but there is something about the taste of grapefruit that trumps lemons and oranges. Besides the divine glistening flesh. Opening my toffee ice cream, I wanted a flavour that balanced out the sticky richness that can get a tad satiating at times, so I decided on grapefruit flesh.
Here's what you can do:
- Take half a grapefruit and spoon out the flesh.
- Scoop as much icecream as you want onto a plate/bowl (damn the snow! my gorgeous crystal ware have yet to arrive!).
- Top up with some sort of sweet treat. Here I used Cadbury's Christmas special logs. Don't you just love Christmas for all the special treats and makeup sets that are doled out?
- Drizzle condensed milk and brandy cream all over.
- Grate some dark chocolate and top with cinnamon powder.
- Keep out of the watchful eyes and salivating hyperventilating creatures around you who might be eyeing your decadent concoction. Hide in your own corner, snuggle with some cushions, put on some slow ol'-skool Jazz or a good movie, and tuck in, savouring every mouthful.
This combination retains the distinct flavour of toffee whilst having a tangy taste that adds a delightful twist. And the oodles of chocolate and cream? You earned it! ;)