Langoustine (yes, really) ice cream

Hi!

I never thought I would be writing this recipe… making it? Sure. Serving it to unsuspecting victims guests? Damn straight. Loving it enough to actually share the recipe and encouraging you to make it because it is actually so damn good? HAHAHAHAHAHAHA. Good one. But here I am. Writing a recipe for langoustine ice cream and yes, encouraging you to make it because it is a mind f*ckingly good ice cream.

Langoustines are a type of north-east Atlantic cousin to lobsters and prawns with a rich and sultry flavour like a more delicate lobster. (I haven’t yet tried this with actual lobster, prawns or crab, but I am willing to take one for the team…)

The flavour of the ice cream is undeniably “langoustine”, complex and delicate, juicy sweet and just a little salty. I have no other way to describe it as “HOW? NO WHY? No how can this actually be this delicious? It is not supped to be this good.”

I like it all on its own, in a chilled stainless steel coupe, but a bed of crumbled rosemary & lavender sablé biscuits or a simple sprinkling of ground hibiscus petals certainly doesn’t hurt!