The interplay of different flavors and textures has long been characteristic of English foodways; here, Johnson adds contrasting temperature to the mix with a simple and imaginative condiment for the classic roast beef. You obviously need to make the ice cream well ahead of the beef. May be doubled or otherwise increased. Four servings.
-about ¼ cup grated fresh horseradish (see the notes)
-½ cup orange juice
-1 cup heavy cream
- Toss together the horseradish, juice and salt.
- Whip the cream until stiff, fold the horseradish mixture into it, and freeze the ice cream long enough to harden.
- Serve each diner a scoop of ice cream in a small bowl or cup alongside the beef.
- Fresh is best, but a jar of horseradish can also work; drain the prepared horseradish ruthlessly before adding the juice and salt. Do not use the stuff colored with beet juice.
- It is, however, emphatically worth squeezing your own juice for this recipe.
- The proportions do not matter much as long as you have enough cream to support the horseradish enough to set in the freezer; for a hotter flavor use more horseradish.
- For a tarter ice cream, substitute lemon juice for some or all of the orange, or use a sour orange.
- This ice cream is equally good with boiled beef, whether fresh or corned (salt).