It’s never too cold for ice cream. As I say this, it is pouring with rain outside and freezing cold, but I have been so inspired by some local ice cream suppliers that I needed to let you know.

My first delightful experience was a sample at The Good Food and Wine show where I immediately made a beeline for the Cold Gold artisan ice cream stand. I had last tasted Janine’s ice cream whilst judging for the Eat In DStv Food Network Produce Awards earlier on in the year. We were all quite impressed by the samples, but they were nothing like I tasted at the show. The silky, creamy koeksister flavour was out of this world and I was super excited to taste the gjetost one. ?

Gjetost is a caramel-like cheese from Norway and I managed to find some a few weeks ago. It’s made from slowly evaporating cow milk whey so that the sugars concentrate and caramelise, producing a block of soft brown cheese that has a slight butterscotch flavour. ?

I really like eating it sliced thinly, as the packet suggests, with ripe juicy pears. But back to the ice-cream… It was sublime. Sweet, but with a slightly tart flavour and so innovative. And made using only locally sourced organic products, too! ?

A few Saturdays ago it must have been the coldest day of the year so far, but the Neighbourgoods Market  at the Biscuit Mill was still buzzing, and so was The Soft Machine, a funky soft serve ice cream caravan. With an umbrella in one hand, I held a cup of their impressive white hot chocolate, flavoured with cardamom and orange, and a little bakkie of moerkoffie soft serve twirl in the other. Both were moreish and I recommend you eat them in the same way: all at once, hot and cold together. ?

And of course this past weekend couldn’t go by without celebrating the Diamond Jubilee by making our version of a ‘knickerbocker glory’, delicious balls of icy real vanilla ice cream topped with Bar One sauce and caramel popcorn. ?

Keep warm, and happy eating in and out! ?
Abigail?

Cook’s note: Last night’s episode of MasterChef SA was brilliant, full of the wow factor and emotions. The gâteau was incredible; I have a feeling high tea at the Cape Grace will never be the same again. And I do hope Reuben makes the seafood fricassee one of the signature dishes at his restaurants so that we all get a chance to sample it.