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Recipes from : The Ice Cream Parlour

Thanks for inviting me back on your blog, Taryn!

We’re both avid foodies and so in the spirit of my brand new book, THE ICE CREAM PARLOUR, I thought I’d share three variations of no-churn (ie. no need for a machine!) ice cream recipes today. These couldn’t be easier to prepare and involve few ingredients, whilst being BIG on taste.

They also celebrate the essence of taste sensation in my latest romcom (with its quintessential magical realism twist). The Ice Cream Parlour is set between Bath, UK and Italy… with not a vanilla gelato in sight.
But plenty of Quadruple Chocolate Bangs, University Challenges, Pear with Lavender and Clotted Creams, and Talk To The Hands!
Anyway, here we go… and I hope you’ll enjoy:

Lemon Curd Ice Cream
300ml condensed milk
400ml full fat sour cream
1 small lemon (sliced thinly, seeds taken out)

Method:
1: Put all of the ingredients in a blender and use the highest speed for about half a minute (or until everything looks well combined).
2: Pour the mixture into a freezable container. Freeze overnight. Eat the next day!

Coffee Cloud Ice Cream
400g tin of condensed milk
140ml double cream
1 teaspoon espresso powder

Method:
1: Combine the condensed milk and espresso powder.
2: In a separate bowl, whip the cream until it makes stiff peaks.
3: Gently fold the cream into the coffee mix and whisk until it thickens, then pour into a freezable container. Freeze overnight. Eat the next day!

Fruit Jam (of your choice!) Ice Cream
Jam ice cream? You heard right. Just think of the endless flavour possibilities…
600ml double cream

400g tin of condensed milk

1 tablespoon vanilla extract

300g jam of your choice

fruit garnish to serve (optional)

Method:
1: Put the double cream in a large bowl and whisk until fluffy. Then add the condensed milk and vanilla extract. Beat for three minutes until everything is well mixed.
2: Pour in a freezable container. Once you have done this, add dollops of jam to the creamy mixture. Now use a fork or skewer to marble the jam into the cream to create a beautiful ripple effect. Cover and freeze overnight. Eat the next day!

Blurb to The Ice Cream Parlour
Giovanna Tonioli is a successful stockbroker with a famous sports star boyfriend, but things aren’t as sweet as they seem. When life in the city of Bath goes from Vanilla to Rocky Road, she takes herself off to Italy for an ‘Eat Pray Love’ style tour of all things gelateria. What she doesn’t expect to find on her travels is one smooth, hot dollop of temptation that she just can’t shake.
How will her spiteful twin sister react when Giovanna returns to open a rival ice cream parlour? Will Natalia get her just desserts? Or will things become even stickier? All’s fair in love, war and ice cream. Isn’t it?

The Ice Cream Parlour is a mouthwatering tale of fate, family, love and jealousy – with a delectable drizzle of alchemy besides.

The Ice Cream Parlour is available to purchase via this universal Amazon link which will take you straight to the Amazon page for your country of residence: mybook.to/theicecreamparlour

You can also follow Isabella May on social media:

http://www.isabellamayauthor.com

Twitter – @IsabellaMayBks
Facebook – https://www.facebook.com/IsabellaMayAuthor/
Instagram – @isabella_may_author

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