As I mentioned in my last post detailing my clean eating attempts, I love ice cream, especially the Ben & Jerry’s varieties packed with chunks and swirls. So much so that earlier this year, during the Sydney summer, I experimented with making my own ice cream, but without an ice cream maker (with that many gadgets already in the kitchen, an ice cream maker seemed an unnecessary addition!). Most of the recipes I found either required an ice cream machine or else lots of ingredients and hand-mixing at regular intervals, so I was super excited to find a basic ice cream recipe that only required 3 ingredients and next to no work!
As mentioned previously on this blog, High St Bistro in Willoughby was taken over by Alessandro Pavoni’s team and has recently been re-branded as Via Alta with the menu being largely ‘Italianised’. It seems that the people of the North Shore have been quick to welcome this updated edition, as it is almost impossible to get a booking on a Saturday evening without calling days ahead and when we did eventually manage a late table on a Sunday night, the place was packed. Having checked out the menu prior to turning up, I had already picked out the crostini with lardo and truffle honey to start.