If you’re something of a traditionalist when it comes to ice cream flavors, this may be the European specialty for you because the novelty lies in the presentation, not the flavor. Order up a generous scoop served in a glass dish at Orxateria Torroneria in Barcelona.Ī post shared by Mary Scherpe on at 7:51am PDT The ice cream version tastes like a cross between almond butter and heavy cream. It’s inspired by the traditional Spanish Christmas treat turrón de jijona, which is a firm but oily almond paste bar typically served in tiny portions like fudge. You can find this popular Spanish ice cream flavor almost anywhere in Spain-ice cream parlors, horchata shops, supermarkets, you name it. Try it at Murphy’s Ice Cream Shop in Dingle, Ireland, where they sell a caramelized version called aran donn. You don’t need an ice cream maker for this treat, and the end result tastes like a cross between ice cream and bread pudding. Beeton’s Everyday Cooking (first printed in 1868), calls for brown soda bread, eggs, double cream, sugar, and sultana raisins. The original recipe, which was featured in the classic cookbook Mrs. Brown-bread ice cream IrelandĪ traditional recipe among home cooks that probably originated with the need to use up leftover soda bread, this particular ice cream flavor can be tough to find in ice cream parlors, even in Ireland, but it’s worth the effort. Read on for some of our favorites and suggestions on where to find them. From tar-flavored frozen treats to a signature sundae designed to look like a bowl of pasta, these European ice creams have been around since long before artisanal deserts were en vogue, and they offer unlikely insight into local taste buds. And it needn’t be the tried and true varieties you can easily get at home, either.įorget about mint chip and rocky road. One of the best things about Europe in summer, apart from extended hours of daylight, is the legitimate excuse to eat lots of ice cream (although, who really needs an excuse?).
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