Monster ice cream
Green, horrific fun! Not only does it look good, it actually tastes good too! And it is really easy to make. The trusty base is Sicilian gelato, in the variety that uses Arrowroot as the stabilising starch.
  • 700 ml (about 3 cups) whole milk [optionally, substitute some of the milk for cream, which will make the ice cream richer (and fatter). I would only replace 100-200 ml (0.4-0.8 cup), by the way. ]
  • 125 ml (a full ½ cup) sugar
  • about 5 tablespoons of Arrowroot starch [or other suitable starch, but then you lose out on the funny consistency and the glossy finish]
  • (optional) pinch of salt
  • Food colouring (here the colours green and red, but clearly up to you)
  • Shiny sugar pearls (edible) for decoration
  1. Whisk together 100 ml (about 0.4 cup) of the cold milk with the Arrowroot starch, making sure that there are no remaining lumps. Set aside for now.
  2. Blend the remaining 600 ml (about 2.5 cups) of the dairy, the sugar, (and the optional pinch of salt) in a sauce pan. Warm until steaming hot (not boiling!) on medium heat.
  3. Blend the Arrowroot starch mixture with the rest of the ingredients in the sauce pan and whisk away. Since Arrowroot thickens at lower temperatures than corn starch and also does not react well to overheating, limit the continued cooking to a couple of minutes or so).
  4. Whisk well, let the mixture cool down and add the food colouring.
  5. Refrigerate the base for a couple of hours, then churn according to the instructions of your ice cream machine. When almost done, put in a freezer-safe container and add the sugar pearls as "eyes".
  6. Cover with plastic film and a lid and store in the freezer until serving time.
  7. In case you have no ice cream machine, still-freeze the base in your freezer (see the post on how to best make ice cream without an ice cream machine). And remember: like Sicilian gelato in general, this base is perfect for still-freezing!