As anyone who grew up in the 1970's knows, one wasn't spoiled for choice in those days when it came to food. There were only three types of ice-cream: vanilla, strawberry and chocolate and the latter tasted distinctly like cocoa powder (Mint choc chip was only invented in 1973 for the wedding of Princess Anne and Captain Mark Phillips).
However we had one of those fabulous home ice-cream makers, with the fixed paddle and rotating inner tub around which you packed ice and salt. My favourite was fresh mint which we made by dropping tiny pieces of mint into the churning vanilla mix; fabulous! I have done the same with this macaron - lots of fresh mint and a squeeze of lemon juice to give it a wonderful minty zing.
INGREDIENTS & ALLERGENS:
Sugar, ground almonds, free range eggs, Belgian white chocolate (sugar, cocoa butter, whole milk powder, emulsifier: soya lecithin, natural vanilla flavouring), cream (from cow’s milk), fresh mint, natural mint essence, natural peppermint essence, food colour (E422, E1520, E551, E133, E104*). *May have an adverse effect on activity and attention in children.