Living within easy walking distance of Marine Ices and Chin Chin Labs, going to the effort of making my own ice cream probably seems pointless. Also, since I don’t own an ice cream machine and possess a freezer the size of a shoe box, it would generally be much more sensible to leave it to the professionals.
But the combination of remembering, firstly, how very much I liked Thai orange yoghurt drinks and, secondly, the existence of a very easy ice cream by Nigella Lawson persuaded me to try making my own. It was very much worth it: highly fragrant with citrus and just sweet enough, a lovely tang rounded off by the cream.
This easy version doesn’t have the same voluptuously thick texture as properly churned ice cream, but it’s still delicious. The different texture means it’s even more important to let the ice cream ripen before scooping, or it will be impossibly hard.
I'm a self-conscious dilettante with a degree in History of Art from SOAS and UCL. I've lived in Greater London all my life, interrupted only occasionally by brief trips to Thailand. The result is that I speak Thai with a Croydon accent (and sometimes Croydon with a posh accent, but that's another story).
Far from being a charming bilingual intellectual of the world who ably holds forth on every topic imaginable at dinner parties, most of what I actually say in either language is "Hello", "That's a nice painting", and "I'm hungry". My idea of a balanced diet is a bowl of Mama instant noodles in one hand and a chip buttie in the other, but I also don't mind a nice bit of duck confit or gaeng paa gai. I don't go to dinner parties, anyway.
I like looking at interesting things. Thai contemporary art, Early Modern English portraiture, and lowbrow art have so far held my attention.
I consume vast amounts of art and food, so I thought I would give something back by writing.