Ice Cream Summer
My Favorite Combos + Boozy Pairings
On today’s newsletter: shandy float, apricot tonka slushy collab, JAMS event ice cream + condiment + wine pairings, playlist, and a spicy pineapple jam recipe.
It seems as though everyone and their mothers (shoutout Maman) have been fiending on ice cream, sorbet, and slushies this summer… It’s been HOT so trust me, I feel you and I am on your side! Today, I’ve compiled my favorite combos from this summer for you to recreate at home.
Last week, I shared my shandy float “recipe” and got hundreds of messages and comments from you recreating the refreshing duo. I LOVE TO SEE IT, KEEP EM COMING!
I also launched a limited edition Apricot Tonka Slushy at Pastaio in London for the month of July! Made from insanely delicious, in season Natoora apricots, lemon, vodka, and tonka this drink is as refreshing as it gets. I usually spend July in France with my family making loads of apricot tonka jam so it’s made me so happy to share that flavor with you in a drink version. A portion of profits will be donated to the Woodland Trust!
JAMS Event 2.0
WE ARE SO BACK BABY! This March, I hosted my first cheese, jam, and wine pairing dinner at Abuelo in London. My friend Ben, aka “Strath”, DJ’d and created musical matches to each pairing. You can find the playlist here! Since then, I’ve hosted a few of these events but due to the recent heatwave, we did a slightly different version last week and served ice cream instead of cheese. FUN CRISPY WINES, ICE CREAM, CONDIMENTS, AND TUNES!
THE FULL LINEUP
RHUBARB SORBET - FORCE CELESTE
Bright fruit and earthy character, joyful and fun pet nat, with raspberry, blood orange and rhubarb notes
VANILLA ICE CREAM, TOMATO AND VANILLA JAM, BASIL, PARMESAN CRISPS - CHILLED RED, WILLIAM DOWNIE CATHEDRAL
An Australian red made with minimal intervention, flavour is dark red berries, soft spice, fresh acidity, earthiness
BROWN BUTTER ICE CREAM, FRIED SAGE, MAPLE BACON BITS, BALSAMIC - ORANGE, NARANJO
Naranjo, Viña Gonzalez bastias - Naranjo is macerated with skins for 30 days, a traditional style in this region. It's orange peel, peachy and aromatic, juicy, fresh
COCONUT SORBET, CHILLI PINEAPPLE JAM, GIN AND TONIC VINEGAR - ARTEFACT WINE
Artefact is a spanish wine that is fresh and zippy with elements of stone fruit, melon and honeysuckle, with a herby finish.
FULL ICE CREAM BAR
Everyone got a scoop of vanilla ice cream and got to explore their own tastebuds! On the ice cream bar we included a selection of our favorites as well as some fun sprinkles, fried shallots, jams and more.
Claire’s Pick: soy sauce, nori, and chocolate curls
Cloe’s Pick: chili crisp, cocoa powder, and honey roasted peanuts
Ben’s Pick: Vegemite caramel
Tom’s Pick: olive oil, lemon thyme, blood orange, and salt
As a little bonus, I wanted to share the recipe for my pineapple jam/chutney creation we dolloped on top of coconut sorbet… This jam would be especially great for summer bbqs, on hot dogs, burgers, herby rice salads, fish tacos, Mexican inspired bowls, surprising avo toast topping, bagel and cream cheese (with or without lox)… as always, the world is really your oyster.
Pineapple Jam/Chutney
Feel free to watch the chaotic process here on TikTok… or don’t??
Ingredients
1 pineapple (~500/550g once chopped)
1 red chili chopped, seeds included
100g sugar
1/3 cup ACV
Juice of 1 lemon
1 tbsp grated ginger
What to do
Rough chop your pineapple and chili and add into a pot
Top with remainder of ingredients - sugar, ACV, lemon juice, and grated ginger
Place onto the stovetop and cook on medium high until you begin to see it get glossy
At this point, you can plop it into a jar and place it in the fridge for consumption in the next few weeks OR you can make sure to cook it until 104C/221F and place it in a sterilized jar for it to be shelf stable.
I fear I need to make Vegemite caramel immediately and serve it with a salty sticky date pudding
condiments + wine = happy me