Posts Tagged ‘gluten free’

Backyard Passionfruit Ice Cream

March 18, 2014

passionfruit

My boyfriend has a tangled, overgrown passionfruit vine growing from a neighbouring backyard into his Balmain courtyard.  For years he has been throwing them out as they fall off the vine.  But now I squeal whenever I see one on the pavers in the courtyard, run down stairs and fetch it, collecting them in a bowl in the kitchen until I have enough to make an ice cream so delicious and heavenly it’s hard to imagine that it has such simple ingredients.  Even an ice cream purist like Andy (vanilla with chocolate sauce, please) has to admit that it is pretty damn good.

Passionfruit Ice Cream
Adapted from a recipe by David Lebovitz

1/2 cup fresh passionfruit pulp, from 10 passionfruits
1 cup heavy cream
6 tablespoons milk
7 tablespoons white sugar
pinch of salt
4 egg yolks

Scoop the pulp out of the passionfruit and place in a sieve over a non reactive bowl.  Press down on the pulp to squeeze as much juice into the bowl as possible.  When you have close to half a cup, mix in half a cup of the cream and put to one side.

Warm the milk, sugar, salt and the rest of the cream in a small saucepan.  Whisk the egg yolks gently and pour the warm milk mixture into the yolks, whisking to combine.  Pour this mixture back into the saucepan and stir on a low heat, scraping the bottom and corners of the pan with a silicone spatula so that the custard thickens evenly.  This may take up to ten minutes.  The custard is ready when you can run your finger down the spatula and leave a clean line.

Discard the leftover passionfruit seeds and pulp from the sieve and place back over the bowl containing the passionfruit and cream mixture, pour the custard through the sieve and stir into the passionfruit and cream mixture.

Chill and then churn in an ice cream maker for 30 minutes.

Take to the dog park at the bottom of the street on a Friday afternoon and share with everyone.  We were very lucky and got some lemon meringue pie in exchange.

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Strawberry Mornings

September 23, 2013

strawberry mornings

I’m newly back in Sydney after 3 months in North America, and am enjoying slow mornings sitting on the back lawn with my cat.  Breakfasts are not only slow, but easy – pot set yoghurt with fresh pear or strawberries and some syrup that I made to have with soda water, but that is just too tasty to dilute and waste in a drink.

While I was away my local cafe Cornersmith opened up a new space on Illawarra Road, offering fresh local produce and cheese making classes run by Kristen Allan.  Kristen’s pot set yoghurt is for sale in the Cornersmith Picklery for $10 a jar and it was that trembly just-set tart opacity that begged me to pour homemade strawberry-basil syrup over my breakfast a few mornings ago.  I’m glad I did.

Strawberry Basil Syrup (adapted from the kitchn)

2 punnets strawberries, trimmed
Juice of 1/2 lemon
1/2 cup loosely packed basil leaves
1 cup sugar

Blitz strawberries with a bamix or blender wand.  Press through sieve to remove seeds.  Measure resulting juice into a cup, topping up with water to measure one cup if necessary.  Pour juice into a small saucepan with lemon juice, basil, and sugar.

Heat mixture over medium heat until boiling.  Simmer 5 minutes, stirring frequently.  Remove from heat and let cool.  Remove basil leaves and pour into a clean jar.

Can be added to soda water, poured on top of yoghurt or ice cream or eaten with cake.  Nom.