Review: Be ready to salivate! Luscious as described BUT recommend converting for the American market!
Rating: 3 out of 5
Date: 05 2, 2014
As a Cornish woman myself now living in the USA I know EXACTLY what Cadbury's Dairy Milk, Golden Syrup, Lemon Curd, Clotted Cream and Granulated and Caster Sugars are BUT for an American reading this, there is going to be some frustration.Not only are most of the above ingredients hard to find, if you do find them over here they are VERY expensive! I have a scale that can be used in both metric and imperial but I realize that, once again, most Americans do not use scales when baking. That was one thing that amazed me when we moved over here.HOWEVER saying all that, if you go online you can google the measurements and once you have converted the main ones it will be easy to convert the rest.500 ml of double cream is 2 1/9 cups so just a little over 2 cups. I don't think it is going to affect the recipe if you are not exactly accurate with your measuring!200g condensed milk is just over 7 ounces which is just under a cup. Yet again, a little over or under is not going to affect the recipe that much.There is a good lot of British humor in this book and this woman is a woman after my own heart as she suggests strongly using only "real vanilla!" Yee Haa! Only the best.SO even if you never make these ice creams, get the book and be ready to start drooling. The recipes are DELICIOUS!Were I writing this review for the English market I would have given it 4 1/2 stars BUT as this has been released over here for the American market I feel that I can only fairly give it 3 stars as for more folks to be able to enjoy it, it needs to be converted into Imperial US measurements. And yes, there is a difference in a US gallon/pint and a gallon/pint elsewhere in the world! A US gallon only has 16 fl ozs whereas elsewhere a pint has 20 fl ozs!