Camembert Ice Cream
Recipe type: Starter
Cuisine: New English
Prep time: 
Cook time: 
Total time: 
Serves: 4
This smooth, creamy camembert ice-cream is typical of the 1930’s, when savouries, at the end of an already huge and elaborate meal, were de rigueur. Accompanied by parmesan toasts and a few peppery salad leaves, it makes an unusual, but sensational cheese course.
  • 250g (9oz) ripe, well-flavoured camembert, skin removed and discarded
  • 125 ml (4 fl oz) single cream
  • 125 ml (4 fl oz) double cream
  • A few dashes of Tabasco sauce, or a pinch of cayenne pepper
  • Sea salt
  • For the Parmesan toasts
  • 12 very thin slices of baguette or ciabatta
  • 50g unsalted butter, melted
  • 2 rounded tbsp finely grated parmesan cheese
  • Sea salt and freshly ground pepper
  • A handful of peppery salad leaves, eg rocket, watercress, red mustard or mizuna
  1. To make the ice-cream, blend the camembert and single cream in a food processor for 30 seconds, or until smooth, then pour in the double cream and whiz to combine. Season well with Tabasco sauce (or cayenne) ands a little salt. Transfer the mixture to a lidded plastic container and freeze for about 4 hours, or until the mixture is firm but not rock hard. (There is no need to stir it!)
  2. For the toast, arrange the bread on a baking tray, brush with butter and sprinkle on the parmesan, fairly liberally. Season with pepper, then bake the toasts for 8-12 minutes until crisp and golden. Then leave to cool.