So everyone knows Jaws is so great because there’s almost no shark in it, and everyone who knows that knows the reason there’s no shark in it is because they couldn’t afford it, and everyone learned a valuable lesson about making limitations work for you. Well it turns out that unlike the other lessons my dad taught me, like “names will never hurt me” and “black people were invented by the government to give us cancer” this one is actually TRUE!
My name is Sandy Nicholson and I’m a writer working in TV, Film and Theatre. I just finished a stint as head writer on the first season of Cabu Cabu, a Nigerian port of the Israeli show, BeTipul, which was also remade by HBO as In Treatment. But before that, I wrote and produced a cooking based web series called Comfort Food.
The idea behind the show was to make a cooking show with characters and a plot. Each week we showed a long distance couple making desserts together over the phone, and each week you’d learn how to make a new dessert while also watching their relationship grow. Aww.
The problem was each of the recipes had to be cookable in a maximum of ten minutes, which lead to various creative discussions that didn’t go that well.
But eventually we settled on this arctic roll recipe that could be made in under five minutes, including making the ice cream. Hold on to your butts.
YOU WILL NEED
1 Loaf of brioche
50ml rhubarb juice
1 small ziplock bag
1 medium ziplock bag
First off, take your rhubarb juice, raspberries and sugar and heat them in a pan to thicken. Essentially you’re just making jam, so you can use any fruit you like (or just buy jam) but rhubarb and raspberry is my favourite. Take the loaf of brioche and cut a thin layer off the bottom. Heat a capful of the vanilla in a frying pan and fry the layer of brioche until it’s just turning brown and crispy. Once your sauce is thick enough, just spread it over the brioche.
Here’s the exciting bit. Making the ice cream…
Take your small ziplock bag and fill it with a pot of double cream, a cap of vanilla extract and 60g of sugar. Zip up the bag. Then place this bag inside the larger bag and half fill it with ice so the bag with the cream in is half covered. Add six heaped tablespoons of salt to the ice, and zip it up. Next, abandoning all dignity, pick up your bag and shake it for two whole minutes. This has to be done pretty hard for the full time, but it will work and also I will laugh at you. After two minutes, open both the bags and the cream will have frozen, and because it freezes so quickly the ice crystals will be small, meaning the ice cream is surprisingly smooth.
If you want to find out why this happens, there’s an explanation in episode 3 of the show. I will say though that I spent ages trying to figure out a way of doing it, eventually devising this process based on my limited knowledge of chemistry. Then I googled it and it was already a thing. Rule 1: Limitations make you better. Rule 2: Do your research.
Place the ice cream on the brioche and roll the loaf around it. You’ll be left with a rustic, but delicious arctic roll that you made from scratch in under five minutes!
The reason I’ve come to love this recipe more than the others in the show is that firstly, when I make it I honestly feel like I’ve achieved something, but secondly, it’s also really stupid. If I’ve finished a draft or a scene and I want to treat myself, you know I’m going to do it in the most humiliating way possible. Then back to work!
I like it because it’s an actual break from writing, not a break where I’m also worrying about the next scene or planning anything, I can’t do any of that, I’m shaking a bag of ice for two minutes! But it doesn’t have to be philosophical. It’s a treat after hard work, it’s unfairly delicious for how quick and easy it is. Unfortunately, if I made it as much as I wanted it’s a lot more likely to kill me than a shark.
The episode this recipe features in:
If you want to take a look at the show, all six episodes are up on blip.tv HERE and we’ll soon be publishing a recipe book with all the desserts we made and loads of extra behind the scenes stories and content.
Thanks for reading and I hope you enjoy it!
Connect with Sandy:
Connect with Comfort Food:
FIND OUT HOW TO SUBMIT YOUR WRITERS’ RECIPE HERE!