One of our last hopes for some sun now is the Anti Atlas in Morocco, home of the famous argan oil.
In the middle of the canyons in the Berber South, at this time of the year, you will rather be needing argan oil flavoured ice cream…(the truth is that, as every tourist coming back from a trip to Morocco, I ended up with litres of the precious oil sitting in my cupboards and no use for it!)
Because the weather is rubbish again I will try to go out of my way for you and invite you to a virtual trip (mind your own business, you’ll say)
We’re headed to a dry, rocky region, a kind of North African Far West! It is full of treasures, among them the Ait Mansour oasis, and many charming berber villages…it is also where almonds and argan oil are produced…
So I am thinking argan oil, almonds and honey in an ice cream, oh yes! It reminds me of the succulent spread called Amlou which is a local speciality. I used goat milk as a tribute to those who jump up argan trees to collect their fruits (and it gives a strong taste!)
For the Amlou-style paste :
– 70g blanched almonds
– 70g honey
– 70 ml argan oil
For the ice cream:
– 500ml cow or goat milk
– 4 egg yolks
– 200ml double cream
– 60g sugar
Roast the almonds. Then grind into a puree and add in the honey. Pour the argan oil slowly into the mix until you obtain a creamy texture.
Heat the milk and cream. When hot, add the puree and mix thoroughly.
Whisk the egg yolks and the sugar. Pour some of the hot milk and cream over the eggs and mix together. Then re-incorporate it into the rest of the preparation while still on the hob.
Leave to simmer until it thickens. Gently stir throughout.
Strain using a chinois if needed then leave to cool down.
Now get hold of your ice cream maker and start the engine!