Heston’s bacon-and-egg ice-cream helped make his name. Now, flavours such as stilton, Twiglet and smoked salmon are cropping up at ice-cream parlours. Are they better than they sound?
In 2009, I froze some goat’s cheese. It was only a small log of rosary ash, but it was expensive and I was going on holiday so I wrapped it in clingfilm and put it in the freezer. Obviously, I completely forgot about it. In fact it wasn’t until this week, when I was inexplicably holding a tub of stilton ice-cream, that I remembered I had put it there.
It turns out you can freeze anything. And I do. Butter, garlic, goat’s cheese. Cheese ice-cream makes sense – it’s dairy, after all. It’s also a little bit healthier – in savoury ice-cream, salt is used rather than sugar. Which helps if you are of the opinion that sugar is the antichrist.