Friday, March 21, 2014


french vanilla ice cream with orange-scented cumquats. image: mikkel vang
300 ml double cream
800 ml milk
2 vanilla beans, sliced in half length ways
7 organic egg yolks
175 g  caster sugar
1 kg firm, ripe cumquats
3 cups caster sugar
3 drops rose water
1 tsp lemon juice

start with the rose scented cumquats, they need to mellow a few weeks, or just make the ice cream, and serve sprinkled with rose water and topped with some fresh rose petals.

wash the cumquats and prick each one several times with a skewer. 
cover the cumquats in boiling water and simmer for 20 minutes. 
remove the cumquats from the water and add the sugar, rose water and lemon juice. 
bring to a boil and dissolve the sugar for 5 minutes, then return the cumquats into this syrup and cook for a further 45 minutes. 
place into sterilized jars and allow to mellow for the following weeks. 

french vanilla ice cream
in a heavy based pot combine the cream, milk and vanilla beans and slowly bring to just below boiling point. 
in a bowl whisk together the egg yolks and sugar until creamy then slowly pour in the hot milk/cream while whisking continually. 
pour all this back into the pot and cook over a slow flame, stirring with a wooden spoon. 
take off the heat just prior to boiling point. 
pour into a chilled bowl and cool. 
churn this mixture in an ice cream machine or place in the freezer to solidify, while stirring at frequent intervals.
to assemble, place two scoops of ice cream onto a chilled plate, top with a cumquat or two and the rose scented syrup. 
add some fresh rose petals and serve.
serves 5

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