Ice Creams & Co.

RASPBERRY, BLACKCURRANT OR BLACKBERRY ICE CREAM

I have to admit this is a bit of a pain to make – cook fruit/sieve fruit/make syrup and pour hot onto yolks/whip cream/stir them all together – but it’s the best way I know to make an intensely fruity ice cream. The good news is you won’t need an ice cream maker, or to stir it while it’s freezing.

 

Makes about 1.5 litres ice cream
500g raspberries, blackcurrants or blackberries
250g sugar
125ml/1/2 cup water
3 egg yolks
500ml whipping cream

  • Put the fruit in a pan with 125g sugar and 3 tablespoons of water
  • Bring to a boil, reduce the heat, cover the pan and simmer for 5-10 minutes or until the juices are released and the fruit tender (blackcurrants will take a bit long than rasp- and blackberries)
  • Push the fruit through a sieve set over a bowl, pressing down hard with the back of a wooden spoon (I use my trusty Mexican bean masher) to eliminate pips and extract maximum purée
  • Refrigerate the purée
  • Put the remaining 125g sugar in a small pan with 125ml water and heat gently till the sugar is dissolved and the syrup is clear
  • Bring the syrup to a rolling boil and continue boiling for about 5 minutes to the ‘thread stage’: dip a fork into the syrup, allow it to cool briefly, then pinch the syrup between finger and thumb – it should form a thread
  • Beat the egg yolks and pour on the hot syrup in a steady stream
  • Continue beating till the mixture is pale, thick and at least doubled in bulk (about 10 minutes)
  • Beat the cream till stiff
  • Fold together the purée, egg mixture and cream, making sure they are well mixed
  • Freeze the ice cream in a metal bowl or loaf tin or dariole moulds; remove from freezer to fridge to allow it to soften a little before serving in scoops or slices, or turning out of the darioles

HONEY AND CINNAMON ICE CREAM

An old favourite,  quickly made and (unlike most home-made ice creams) it doesn’t need stirring during freezing.

Serves 6
150g runny honey (e.g. acacia)
2 eggs + 1 yolk
½ tsp ground cinnamon
300ml whipping cream

  • Heat the honey gently to just below boiling point.
  • Beat the eggs, yolk and cinnamon in a bowl with an electric mixer until fluffy
  • Pour on the hot honey and continue beating the mixture until thick, pale and doubled in bulk – at least 10 minutes
  • Whip the cream till it forms definite peaks
  • Fold the two preparations together
  • Freeze the ice cream, either in a bowl, or in a loaf tin (for slicing) or in individual coupes or containers

HONEY ICE CREAM WITH CARDAMOM

A variant on the recipe above, this is one to make if you suddenly find yourself a bit flush for cardamoms (my husband came back recently from a business trip to India bearing a whole box full of them) – they give a gorgeous flavour.

Serves 6
4-5 green cardamom pods
150g runny honey (e.g. acacia)
2 eggs + 1 yolk
300ml whipping cream

  • Crush the cardamom pods lightly, shake out the seeds and reserve (discard husks)
  • Put the seeds with the honey in a small pan and heat the honey gently to just below boiling point
  • Beat the eggs and yolk in a bowl with an electric mixer until fluffy
  • Pour on the hot honey and continue beating the mixture until thick, pale and doubled in bulk, and the beaters leave definite tracks – at least 10 minutes
  • Whip the cream till stiff, but don’t turn it to butter
  • Fold the two preparations together
  • Freeze the ice cream, either in a bowl, or in a loaf tin (for slicing) or in individual coupes or containers

MOUSSE GLACE A LA RHUBARBE, COULIS DE FRAISES

A soft rhubarb ice cream, which can be frozen in a loaf tin for slicing, or in cups or other containers. Serve over a strawberry coulis.

Serves 6-8
500g rhubarb, trimmed and cut in chunks
150g sugar
juice 1/2 lemon
1 egg
2 egg yolks
300ml whipping cream (Schlagrahm, crème fraîche liquide)
500g strawberries
sugar to taste

  • Put the trimmed rhubarb in a bowl, sprinkle with the sugar and lemon juice and leave to macerate for several hours, or overnight – it will release a lot of juice
  • Transfer the rhubarb and juice into a saucepan and simmer very gently for about 10 minutes or until the rhubarb is just tender
  • Tip the rhubarb into a sieve, reserving the juice
  • Cool the rhubarb, then purée in the liquidizer or processor until smooth
  • Pour the reserved juice back into the saucepan and boil it hard for about 5 minutes – it will bubble up and should reduce by about half to give a syrupy consistency. Be careful not to reduce it too much, it burns easily
  • While this is happening, beat together the egg and yolks with an electric mixer until creamy and well mixed
  • When the syrup is ready, pour it in a steady stream onto the egg mixture. Continue beating until light, fluffy and tripled in bulk (about 5 minutes)
  • Beat the cream until it forms soft peaks
  • Fold together all three preparations: rhubarb purée, egg mousse and cream
  • Turn the mixture into little dishes/cups, or a kougelhopf mould (preferably metal, which freezes best) or a loaf tin and freeze till firm.
  • For the coulis, purée the strawberries with sugar to taste in the blender or food processor
  • Add a little water if necessary to give a pouring consistency
  • Take the mousse out of the freezer and put it in the fridge as you sit down to eat
  • Serve with strawberry coulis

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s