There are times when the star of the plate becomes a mere cameo to the sauce that is there to support it. Think of a great steak with a jus made after days of cooking down lots of bones with stacks of wine and bundles of aromatics. I guess that’s also why the Academy provides an Oscar for the best supporting actors. In this case, the cinnamon and orange ice cream is delicious on its own, as all lead actors should be, but the sauce—created after we tested the ice cream—takes the combination into the stratosphere.
We’ve noted before in these pages that the Thermomix’s capacity to make the best possible custard—the base of all milk-based ice creams—makes it a worthwhile investment, beyond the myriad of other uses we keep finding for it. In this case, a basic ice cream mixture is given another dimension with the generous use of cinnamon, and orange zest. These subtle flavours in the ice cream—a favourite in Spain and its diaspora where it’s known as mantecado—had us looking to provide our final dish with a little more muscle—enter, stage right, a thick, gooey sauce based on the same combinations that flavour the ice cream with the underlying richness of port.
The beauty of this sauce is that it can be used to add style to even the most base of commercial ice cream, for those who haven’t the luxury of an ice-cream machine.