Crime fiction, thrillers and spy stories have tended to feature in my book reviews for RNIB. Not the most literary or spiritually uplifting but great for relaxing in the sun (when it shows its face again).
My latest selection goes live on RNIB Connect radio from 1300 on Friday 9 July – just click https://audioboom.com/posts/7898711-alex-michaelides-kate-london-penny-melville-brown
I’ve also been telling the international audience of the British Forces Broadcasting Service https://fb.watch/v/9uSZ3flrF/
about next Monday’s 1030 (London time) live on-line bake-in: the 9-minute microwave ginger cake.
This honey and ginger ice-cream is the perfect accompaniment for both the good book and the cake. It grew from a Heston Blumenthal recipe: substituting honey for sugar to give more flavour and slightly changing the consistency. Ideal for those who can’t eat eggs and very easy. Keeping the pieces of ginger as a topping avoids overwhelming the subtle honey flavour.
My venerable and elderly ice-cream maker has an integral refrigeration unit. But you could part-freeze the mix for an hour or so before whisking the semi-frozen mix to break up the ice crystals and returning to the freezer.
840g double or whipping cream.
360g whole milk.
200g honey (we use our own).
35g semi-skimmed milk powder.
3 teaspoons vanilla paste.
Pinch of salt.
2 handfuls crystallised ginger, chopped.
Simply place all the ingredients except the ginger in a pan and gently heat until all is dissolved and mixed. Briefly bring to boiling point.
Chill for at least two hours (or overnight).
Churn and top with the chopped ginger before serving or placing in the freezer.
How’s that for simple?