Ronald Johnson’s horseradish ice cream for roast beef & Yorkshire pudding.

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
-salt
-1 cup heavy cream

1. Toss together the horseradish, juice and salt.
2. Whip the cream until stiff, fold the horseradish mixture into it, and freeze the ice cream long enough to harden.
3. Serve each diner a scoop of ice cream in a small bowl or cup alongside the beef.

Notes:

- 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).