Now, here's a little something which is just in time for summer. This precious pink product is the Prepara Ice Cream Power Scoop (yes, we have had a recent delivery of Prepara's new range!). At this time of year, we are all indulging in a little ice cream, and an ice cream scoop is really an essential item. I have no patience, so don't ever take the ice cream out of the freezer in advance to allow it to soften before serving (serving is code for greedily consuming). Therefore, I end summer with a gorgeous collection of bent spoons, testament to my impatience and gluttony.
But with the Power Scoop, I have the ultimate ice cream serving tool. Apart from it being pink, which is just so 1950's ice cream parlour perfect, it has a pointed tip. This is proudly labelled the "Power Tip". The tip is fashioned into a point for two important functions: firstly, it easily cuts through the most frozen of ice creams, meaning you too can be a seriously impatient glutton like me (surely what you are all aspiring to?), and get to the dessert immediately. Secondly, the tip reaches into every corner of the ice cream carton, so no ice cream will be left behind at the end.
And in the true festive spirit, I will even furnish you with a gorgeous recipe for Brandy Ice Cream. Forget the sauce or the butter with that pud: go for something really special, arm yourself with the Prepara Scoop, and feel the power!
Brandy Ice Cream
1 litre cream (pouring cream, not thickened)
8 egg yolks
200g sugar
100ml brandy
40g chopped raisins
Soak chopped raisins in brandy. Bring cream to the boil. Whisk together egg yolks and sugar. Pour the boiled cream into the egg mixture and continue whisking until combined. Pour the new mixture into a clean saucepan and cook over medium heat, constantly stirring with a wooden spoon, until the mixture coats the back of the spoon. Strain the mixture and allow to cool. Add brandy and raisins, and let stand overnight in fridge.
Churn in ice cream machine (if you don't have a machine, you can put the mixture in a plastic container in the freezer, and stir every hour or so to remove ice crystals, probably 3 - 4 times, then leave to freeze).
(Recipe from www.cuisine.com.au)
