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16 ARTS Weekend Witness October 25, 2014

a savoury kick of note.

Its imperative to experiment withthese ice creams before serving them.Too much ice cream can ruin the entirebowl of soup.

The rule of thumb is to start smalland work from there. Also, make yoursoups a tad thicker to allow for the extraliquid from the ice cream when it meltsin the warm soup.

I hope these savoury dishes inspireyou to think out of the box when itcomes to ice cream. Maybe youll evenconsider buying your own ice-creammachine. Its unnecessary to go com-pletely industrial when it comes to anappliance that does the job.

While I am setting up the JackieCameron School of Food and Wine, andleaving the buying of equipment to thelast minute, I was thankful that Jenny

Hall lent me her ice-cream machine.Shes a great family friend and the ma-chine helped make creating these dishesa lot easier. This, however, isnt to sayyou cant make them by hand.

Heres to your guests screaming formore.

I served it with a potato and garlic-

based soup, garlic oil, and dried-out to-mato seeds to add natural acidity. Tryit. I have little doubt that you will findit interesting on all counts.

A courgette (baby-marrow) soup willnever be the same without Parmesanice cream. The Parmesan gives this dish

Add a few dried-out Parma ham pie-

ces for something special. It remainsone of my favourite soups.On to an ice cream that will probably

surprise most readers. It was, however,a talking point every evening that it fea-tured on my menu. Baked bean icecream!

Serve this with stewed fruit and/or

prunes, and a drizzle of Amarula creamfor a sensational end to a breakfast.We all love a well-roasted, ca ramel-

ised butternut or pumpkin soup. Whynot include a dollop of red-onion icecream to add a savoury sweetness thatwill take the norm to a remarkable levelof interest on the palate?

Adding this to any special menu think of a wedding will get yourguests attention.

As a South African, I couldnt resistmaking a heavily flavoured, corianderand black-pepper biltong ice cream.

Serve this in a bowl of ultra-creamypotato soup with a drizzle of chive oil,sliced biltong and many finely slicedand crisped-up leeks. Its a new-age,South African take on a vichyssoise.

The KwaZulu-Natal Midlands has

the best suppliers of produce right hereon our doorstep, so it makes sense tobe showcasing them.

Locally produced Parma ham,churned into a robust-flavoured icecream, goes magically with a thick,bright, fresh pea soup.

IT was just the other day that I was

reminded about the savoury ice-creamcombinations I used to serve.Its with gratitude to that guest that

I have decided to share these unfamiliarrecipes with you this month.

Its important to remember that aguest is not a guinea pig. As I have oftenfound, and Im sure you too will discov-er, some combinations are simply notworthy of a revisit.

I went through a phase when every-thing I could put my hands on went intosome or other savoury ice-cream form.

This chapter didnt seem to last longand I havent made these ice creams fora while now.

The end result of a good, savoury icecream should be memorable its easyto achieve and its certainly unique.

We forget how often we eat hot-and-

cold combinations. Just give it somethought.First up is a mix of savoury and sweet

in the form of a Maltabella ice cream.Its the porridge our mothers sold tous, as children, as chocolate porridge.Its actually malted grain sorghum.

PHOTOS: KAREN EDWARDS PHOTOGRAPHY

We all screamfor Savoury ice-cream combinations are guaranteed to have your guests coming back for more

Jackie Cameron

VISIT www.jackiecameron.co.za tofind out more about her womenschef range, for more on JackieCameron Cooks at Home and allher foodie adventures.

She always looks forward tohearing from readers, so e-mail herat jackie@jackiecameron.co.za

You can also add her as afriend on Facebook, find her on

Twitter @jackie_cameron and onInstagram jackiecameronincolour

To find out more about JackieCameron School of Food and Winein Hilton, e-mail jackie@jackiecameron.co.za

All Photos were taken by KarenEdwards Photography.

E-mail karene@bundunet.com orphone 082 441 7429.

Yields: 1,5 litres

Ingredients:85 g onions, chopped5 ml garlic, crushed5 g butter5 ml oil

10 ml coriander seeds5 ml mixed whole pepper corns300g biltong, slicedOne litre cream10 egg yolks10 ml glucose syrupSalt to taste

Method Saut the onions and garlic inbutter and oil. Add the corianderand peppercorns.

Add the biltong and saut. Add the cream. Bring to the boilfor two minutes, then take off theheat and leave for 15 minutes to in-fuse, liquidise and strain. Whisk the eggs and glucose untilpale in colour. Add the warm cream

mixture. Leave in the fridge overnight tocool. Churn in an ice-cream machine. Ifan ice-cream machine isnt available,place chilled mixture into a freezer.Whisk every 30 minutes until frozento allow for a light, fluffy ice cream.Suggested to serve within a Zulupotato soup/Amadumbi or a plainpotato soup with crispy leeks, garlicchips and biltong pieces.

Yields: one litre

IngredientsTwo tins (410 g) bakedbeans in tomato sauce45 ml tomato paste500 ml creamThree egg yolks30 ml white sugar7,5 ml glucose syrupSeason to taste

Method Strain the one tin ofbaked beans, keepbeans aside. Place any juices to-gether with the othertin in a saucepan. Addtomato paste, creamand bring to a boil.Season well. Cream the egg yolksand sugar together, andadd glucose.

Add the warm creammixture and add theextra tin of whole un-damaged beans. Leave in the fridgeovernight to cool. Churn in an ice-creammachine. If an ice-cream machine isntavailable, place chilledmixture into a freezer.Whisk every 30 min-utes until frozen to al-low for a light, fluffyice cream. Suggestedto serve within a well-seasoned potato soupwith a robust garlic oil.

BILTONG ICE CREAM

BAKED

BEAN ICE

CREAM

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Yields: about one litre

Ingredients600 ml cream150 g parmesan cheeseSix egg yolks40 g castor sugar

15 ml glucose syrup

Method Heat the cream andthe cheese wedge to-gether on a slight sim-mer to allow for thecheese to melt slowly. Cream the egg yolksand castor sugar to-gether. Add glucose. Fold the warmishcream mixture into theegg yolk mixture. Leave this mixture inthe fridge overnight toget as cold as possible. Churn in an ice-creammachine. If an ice-cream machine isnt

available, place thechilled mixture into afreezer. Whisk every 30minutes until frozen toallow for a light, fluffyice cream. Serve withina courgette/baby mar-row soup.

Yields: about 600 ml

Ingredients200 g Parma ham500 ml cream

Six egg yolks15 ml castor sugar7,5 ml glucose syrup

Method Saut the parma ham, add thecream and bring to the boil. Liquidise and strain. Cream the egg yolks and castorsugar together. Add glucose. Fold the warm cream mixtureinto the egg yolk mixture. Leave the savoury-egg custard inthe fridge overnight to cool down. Churn in an ice-cream machine.If an ice-cream machine isntavailable, place chilled mixture intoa freezer. Whisk every 30 minutes untilfrozen to allow for a light, fluffyice cream. Serve within a fresh pea or greenasparagus soup.

Yields: about 1,6 litres

IngredientsSix egg yolks60 ml treacle sugar15 ml glucose syrupOne litre Maltabella, cooked with 500 mladditional cream to make a creamy consistency100 ml honey10 ml cinnamon powder250 ml almonds, roasted and chopped250 ml pecan nuts, roasted and chopped

Method Cream the egg yolks, sugar and glucosetogether. Add the warm maltabella, honey, cinnamonand nuts. Leave in the fridge overnight to cool. Churn in an ice-cream machine. If an ice-creammachine isnt available, place chilled mixture intoa freezer. Whisk every 30 minutes until frozen toallow for a light, fluffy ice cream. Serve withsome stewed prunes and Amarula cream.

Yields: about 1,5 litres

IngredientsOne litre creamSix red onions, slicedThree star aniseSix egg yolks250 ml white sugar15 ml glucose syrup

Method Heat the cream, onions and staranise together. Allow to infuse andliquidise. Cream the egg yolks and sugar

together. Add glucose. Fold the strained cream mixtureinto the egg mixture. Leave in the fridge overnight tocool. Churn in an ice-cream machine.If an ice-cream machine isntavailable, place chilled mixture intoa freezer. Whisk every 30 minutesuntil frozen to allow for a light,fluffy ice cream. Serve with ahearty pumpkin or butternut soup.

PARMESAN

ICE CREAM

PARMA HAM

ICE CREAM

MALTABELLA ICE CREAM

RED ONION ICECREAM

We all love awell-roasted,caramelised

butternut orpumpkin soup. Whynot include a dollopof red onion icecream to add asavoury sweetnessthat will take the

norm to aremarkable level ofinterest on thepalate?