Perl Las Ice Cream

chef : Justin Pilkington : Penmaenuchaf Hall Hotel near Dolgellau (100x125)Rare Recipe from Penmaenuchaf Hall Hotel, Dolgellau, Snowdonia

Head chef Justin Pilkington offers a style of cooking at Penmaenuchaf Hall that is light, fresh and contemporary. The menu changes daily and features local lamb, beef and venison, along with fresh fish from Aberdovey and smoked salmon from Llandudno.


Perl Las Ice Cream
 

recipe : Perl Las Ice Cream : Penmaenuchaf Hall Hotel, Dolgellau, Snowdonia (300x250)

INGREDIENTS

METHOD

  1. Place the cream and milk in a heavy based pan and gently bring to the boil.
  2. Mix the egg yolks and sugar together.
  3. Slowly pour the cream mixture over the yolk mixture, whisking continually.
  4. Return the pan to heat and cook the egg out.
  5. Add the Perl Las cheese and cream cheese.
  6. Once the cheeses have dissolved pass through a sieve, place in to a plastic container and chill.
  7. If you have an ice cream machine place the mixture into the machine and churn. Alternatively, place the mixture in to the freezer and mix every 20 minutes until set.
  8. This is a great accompaniment to a selection of Welsh cheeses.