Foraging; it’s my dirty little secret. Whenever I tell the joes at my work what I’ve been up to at the weekend I seem to get some funny looks. I guess they can’t imagine why I would I would want to traipse round some woodland for some scabby mushrooms. It is a fair point but without wanting to sound too self-righteous there is something comforting and magical about being a little more connected to nature. I think the main reason for my penchant for foraging is because it is essentially gambling. Gambling for nature geeks. You are investing time for an unknown reward. Sometimes luck is on our side and nature comes up trumps like when we found a few kilos of chanterelles in a weekend. I still fantasise about that trip (sad, I know). Last weekend we found a wee patch of wild strawberries or “the small fragrant one” as it’s Latin name translates to. They were like little red jewels by the side of the path. The “puggy” went ding, ding, ding.
This recipe is my take on the classic strawberries and cream. This is a super rich and super quick ice cream. I served it with our tart wild strawberry find which cut through the richness of the mascarpone ice cream beautifully. A gooseberry or rhubarb compote would also work well. This recipe does require an ice-cream maker. I’m going to consider it a good investment as it cost the equivalent of 8 Haagen Daz tubs. I figured buying the machine will work out cheaper in the long run or at least this is how I tried to justify the purchase of more kitchen paraphernalia to the boyfriend.
Ridiculously easy vanilla and mascarpone ice cream
75g caster sugar
500g double cream
seeds of 1 vanilla pod
Mix all the ingredients together until smooth.
Switch on the ice-cream maker and pour in the mixture.
Leave it to churn until ready, for me it took about 10 minutes.