Monday, February 12, 2007
Ice-Cream Sunday 7: Lunch from Ikea
To tell the truth, I hadn't planned on making Nigella's Dime Bar Ice-Cream at all. It just sounded too plain - an ordinary egg custard, chilled and churned, with processor-pulverised Dime Bars folded through. However, numerous visits to Ikea in the past month prompted me to change my mind. You know how it is. You walk into Ikea looking for a new study desk, and you walk out with an entire bedroom set, some cute candles, a set of cheap bowls, a bunch of Swedish food products, and a brand new credit card debt.
On my last trip to Ikea, I bought a bag of frozen Swedish meatballs, a flavouring packet for cream sauce, and more Dime Bars than I care to admit. These ingredients ended up as a fab weekday lunch.
Dime Bars, (or "Daim" in Swedish), for those of you who don't know, are milk chocolate bars filled with a crunchy almond caramel centre. They stick to your teeth when you eat them. Fabulous. As I explained above, the ice-cream is pretty straightforward to make. The only variation I made to the recipe is that I added Daim Dragées (i.e. Dime Bars in tiny ball form), for extra crunch and interest. I was still worried, you see, that the finished ice-cream would be boring, and I wanted it to be "Daimtastic".
So, the meatballs. You just have to heat the meatballs through in the oven, make up the sauce by heating the powder with some water and cream, pour the sauce over the balls, and Sven's your uncle.
We had them with mashed potatoes and rocket. They were very nice, but quite salty and artificial-tasting, which is what you would expect from packet food, I suppose. Tessa Kiros has a recipe for Finnish meatballs in either Falling Cloudberries or Apples for Jam, and I'm really looking forward to trying it.
The ice-cream turned out surprisingly well! It was creamy, easy-to-scoop, and had a fabulous chewy texture thanks to the processed Dime Bars.
Dime Bar ice-cream in a brand new $2 bowl from Ikea. Truly Daimtastic!