Sweet Muscat wine Beaumes de Venise makes the perfect grown-up flavour for ice cream and if that’s not sophisticated enough for you, try this caramel sauce made with sea salt crystals.
284ml/10fl oz carton double cream
2 tbsp thick Greek-style yoghurt
50ml/2fl oz Beaumes de Venise wine
50g/2oz caster sugar
50g/2oz butter
50g/2oz golden caster sugar
2 tbsp golden syrup
50g/2oz plain flour
1 tsp ground ginger
oil, for greasing
100g/4oz light brown sugar
100g/4oz butter
1 tsp sea salt crystals
1 lime, juice only
For the ice cream, whip the cream in a mixing bowl until soft peaks form when the whisk is removed. Fold in the yoghurt, wine and sugar. Churn in an ice cream maker according to manufacturer’s instructions and then freeze.
For the brandy snaps, melt the butter, sugar and syrup in a small saucepan over a low heat. Sift the flour and ginger into a bowl and then stir in the melted mixture to form a smooth paste. Leave to cool.
Preheat the oven to 180C/350F/Gas 4 and line a couple of baking trays with non-stick baking paper.
Drops teaspoonfuls of the mixture well spaced apart onto the baking trays and bake, one tray at a time, for 6-8 minutes. Meanwhile oil 3-4 wooden spoon handles. Using a palette knife, carefully drape the brandy snaps over the handles to create a wavy effect. Leave to harden. Repeat until you have used up all the mixture.
For the sauce, melt the sugar and butter with 50ml/2fl oz of water in a heavy-based saucepan over a low heat. Let this bubble for five minutes, taking care not to let it burn. Stir in the salt and lime juice (protect your hands with a cloth as the sauce will spit).
To serve, remove the ice cream from the freezer five minutes before serving to soften it. Scoop the ice cream into glasses and pour over a little of the sauce. Serve with a brandy snap and decorate with lime zest and grated chocolate.
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