Ian Barclay's Recipe Blog

Anchovy Ice-cream

• 1 tin of anchovies in oil
• 4oz tub of single cream


This makes a delightful nibble to have with drinks outside on a warm June evening. Discard the oil from the tin of anchovies and blitz them in the Magimix with a small tub of single cream. Put in a plastic box in the freezer. You don’t need an ice-cream maker or to stir while this is freezing. Serve in the little bite-size cups called crustades. Take out of the freezer 30 minutes before using. Garnish with a little salmon or lump-fish caviar.
As I write this I want to open a bottle of cold Mersault.