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warm hearts
Bite into cold ice cream and discover a warm jam centre.
You can take advantage of the way microwaves cook food by preparing this rather surprising dessert.
You will need:
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Ice cream (not soft scoop)
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Jam
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What to do:
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Make an ice cream ball a few inches in diameter. Using a knife, cut in half and hollow out the centre. Use proper hard ice cream, not soft scoop! Be careful not to hurt your fingers by freezing them if you touch the ice cream.
Place a spoonful of jam in the hollow. Reform the ball by attaching the two halves together again.
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Make as many balls as you need. You could make the classic vanilla ice cream with raspberry jam, or branch out and invent your own combos (chocolate ice cream with black cherry jam centres, mmmm…)
Place on a plate and into the freezer for at least half an hour or so. They will need to be rock solid for the next step
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When you are ready to serve them, remove from the freezer and microwave individually on full power for about 10-15 seconds. Do not be tempted to try and microwave them all at once! You'll be able to see exactly how much time is right in the microwave by trial and error on the first couple of balls.
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Serve immediately. The jam may become very hot so warn your guests not to burn their tongues.
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How it works:
Because water in the form of ice is not easily excited by the microwave energy, the ice cream does not melt immediately. However, the jam in the centre of the ice cream is made of mostly liquid water and sugar molecules. These do absorb the energy quickly. As microwaves penetrate through food to a depth of a few centimetres, the waves reach the jam and warm it faster than the ice cream can melt. So although it is cold on the outside it has a warm heart.
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