Posts Tagged ‘ice cream’

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.

Advertisements

Earl Grey Ice Cream

February 7, 2013

It was very wet in Sydney this weekend.  I combatted the bleak weather by wearing red lipstick and gumboots, and making an ice cream designed especially for rainy days.

earl grey ice cream

Earl Grey Ice Cream
Adapted from a recipe by David Lebovitz

1 cup (250 ml) whole milk
2 cups (500 ml) heavy cream
2/3 cup of sugar
1/4 cup French Earl Grey tea leaves
5 large egg yolks

Warm tea leaves, milk, half the cream and sugar in a medium saucepan. Cover and set aside to steep for 1 hour.

Rewarm the tea-infused milk.  Pour the remaining cup of cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks.  Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.  Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.  Pour the custard through the strainer into the cream, pressing gently on the tea leaves to extract the maximum flavor from them, then discard the leaves.

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

balsamic strawberry ice cream

April 14, 2011

I hosted the party to end all parties in my wee house on the weekend. There were ice cream flavours a plenty: chilli chocolate, cinnamon, thai basil, white chocolate sorbet, and plum sorbet with grand marnier were my favourites.

And just as I think I don’t have it in me to make ice cream ever again, I find two almost too ripe punnets of leftover strawberries in the fridge.

The thought of a complex ice cream recipe with multiple steps and straining, and chilling etc was daunting, but then I found a recipe for Balsamic Strawberry Ice Cream in Stephanie Alexander’s A Cook’s Companion. Even as I was reading the recipe I could taste the tart caramel of the balsamic vinegar and the sweetness of the strawberries. So fresh and delicious, and so simple.

Photo by www.worththewhisk.com @ flickr

Easy Balsamic Vinegar and Strawberry Ice Cream (ratios significantly modified from the orginal recipe)

Wash, hull and quarter 1 1/2 punnets of ripe strawberries. Macerate strawberries in 1/4 cup of balsamic vinegar for 20 minutes. Whizz strawberries and vinegar with 1/4 cup of pure icing sugar using an immersion blender. Chill this vinegar-strawberry-sugar mixture in the fridge for at least one hour. Whip 1 1/2 cups of cream and then fold through the strawberry mixture and churn in an ice cream maker for 20 minutes.

This black pepper panna cotta with balsamic strawberries looks amazing too.