A couple of weeks ago I was invited to a ‘recipe masterclass’ with Jude’s Ice Cream at the gorgeous Modern Pantry in Clerkenwell. I’d tried out Jude’s Gin & Tonic Ice Cream last summer and just loved it – I mean, what more could you ask for?! They’ve since expanded their range and they now have a vast repertoire, including, now let me take a deep breath, because there’s quite a lot…
Scoops: blood orange sorbet, brown butter, chocolate, coffee, crème fraiche, ginger spice, honeycomb, lemon sorbet, mango sorbet, milk, mint choc chip, pistachio, raspberry ripple, raspberry sorbet, rum and raisin, strawberry, vanilla.
Tubs: Ginger Spice, Salted Caramel, Strawberry Tease, Truly Chocolate, Very Vanilla and the brand new Brown Butter Pecan!
But what I think is important to note is that while there are lots of flavours, each one is still of an extremely high quality – their 25+ Great Taste Award gold medals don’t lie! It’s without a doubt the best ice cream I’ve ever tried. To me, most of the other big ice cream brands on the market feel pretty indulgent when you’re tucking into them with a spoon… on the sofa… in front of the TV (just me?!!) and feel very ‘sugary’. Jude’s still feels rich and decadent, but in a much better way. It’s smooth and just feels a lot more classy.
Jude’s is very much a family business, based in Hampshire, and local suppliers are used where possible. As well as selling to members of the public like you or I via supermarkets, they also supply their ice creams and sorbets to some of the best restaurants and venues in the country – from their village pub to Harvey Nichols! We were joined at the event by Laura and Rose from Jude’s, as well as Jude’s son, Chow.
The big focus for them this year is their Brown Butter Pecan Ice Cream – I can confirm, it’s absolutely heavenly! And it’s also interesting to try a slightly different type of ice cream using brown butter.
As part of the event, we were treated to a ‘recipe masterclass’ by the lovely Georgina Fuggle.
Georgina, as she describes on her blog, is a cookbook author, food stylist, food editor, and photographer. So we were certainly in good hands! She gave us lots of hints and tips, using vanilla ice cream ingredients in the centre of the table as an example of how to write up a recipe.
It certainly made me think about how I write and publish my recipes here on the blog. As a result, I’m in the process of thinking of a new format to display recipes on here, so keep your eyes peeled!
I was then challenged by Jude’s and Georgina to come up with my own recipe that would complement the new Brown Butter Pecan ice cream rather nicely. I decided on Pecan Dough Meringue Slices. As you might know, I’m a big meringue lover, and this recipe is inspired by the Meringue Girls cookie dough meringue slices which I’ve made quite a few times and have always been popular. But giving them a pecan twist to serve with this gorgeous ice cream!
Pecan Dough Meringue Slice
Makes 12 slices
For the pecan dough base
250g plain flour
1/2 tsp bicarbonate of soda
1/2 tsp salt
170g unsalted butter
100g light brown sugar
1 egg (white and yolk)
100g pecan nuts
For the meringue topping
4 medium egg whites
240g caster sugar
- Preheat the oven to 180c (fan) and line an A4 sized baking tray with baking paper.
- Sift the flour, bicarbonate of soda and salt in a bowl.
- In a pan, melt the butter, add the sugar, and mix until combined.
- Pour this into the bowl of the sifted ingredients and mix together to form the dough base of the slices.
- Pour the dough mixture onto the baking tray and flatten it out until it spreads across the whole tray.
- Chop up 75g of the pecans into small pieces (keep the remaining 25g whole, to the side).
- Sprinkle the chopped pecans over the dough mixture and press them gently into the dough.
- Bake the dough base for about 15 minutes. Keep an eye on it and make sure it doesn’t overcook, and that the nuts aren’t burning – it can still be a bit soft at this stage.
- Now it’s time to make the meringue! Separate the eggs and keep the 4 egg whites. Whisk them (electric whisk advised!) until fluffy and you can create small peaks.
- Slowly add in the sugar, continuing to whisk, until you can form strong peaks. The traditional test is to hold the bowl over your head – if it doesn’t drop out, it’s ready! It’s really important not to rush this step – the meringue mixture needs to be thick. I’ve made that mistake in the past when I was being rather impatient and ended up with stodgy, flat meringues.
- Spoon the meringue mixture over the cookie dough base, covering the whole thing – try and create a bit of height on the top with your spoon to give it some texture. Top with the remaining pecans.
- Carefully cover with some baking paper and put into the oven (still at the same temperature) for 10 minutes.
- Remove the baking paper to give the top of the meringue some colour, and bake for another 5 minutes. Keep an eye on it – you want it to be nicely browned, not burnt!
You can find out more about Jude’s on their website here.
I was invited to attend the event by Jude’s but did not receive any payment. All views are my own.