It has been such a warm and sunny day, I feel a bit dazed and sun-struck as I write this, in a grass-stains-on-my-skirt, day-spent-in-park kind of way. The perfect day for sharing some ice cream and doing nothing except lazing around in the sun, trying soak up as much Vitamin D as humanly possible. All these plans I had for creating recipes and writing blogposts were abandoned early on and I it’s only now that I have finally sat down, with an exhausted Sam on my lap, to publish this.
This ice cream makes use of my new obsession – fruit syrups – this time it was a rhubarb and raspberry syrup which was absolutely glorious both in taste and in colour intensity. Sadly, I managed to smash the bottle containing quite a lot of it just after I finished photographing the ice cream. Nothing that drops on the new kitchen marble floor survives the fall, however small! On the plus side I had managed to use a lot of the syrup in the ice cream and a few cocktails so not all was lost.
This was such a delicious ice cream I can’t wait to experiment with my ice cream maker again. Anya has requested chocolate ice cream (funnily enough that happens to be my least favourite flavour) and I would love to try some sorbets or frozen yoghurt. Only problem now of course is to figure out what to do with all the leftover egg whites. I see a pavlova in my future!
Rhubarb and raspberry syrup
Makes about 500ml (2 cups)
450g | 1 pound frozen raspberries
Juice and peel of 1 lemon
small sprig rosemary (optional)
- Put all the ingredients into a medium pot and bring to the boil. Reduce the heat to a simmer and cook for 20 minutes or until the fruit is very soft. Turn the heat off and cool in the pot.
- Strain through a fine sieve into a bowl. Leave the fruit to drain for a few hours and then use a funnel to decant the syrup into a sterilised bottle. Reserve the fruit to use in the ice cream.
- Put the ice cream maker bowl in the freezer, wrapped in a plastic bag, for 8 hours or overnight before you make the ice cream.
- Combine the milk and sugar in a pan and bring almost to the boil, stirring to dissolve the sugar. Set aside.
- Beat the egg yolks in a large bowl and then very gradually add the hot milk, whisking the entire time, so the eggs don’t curdle.
- Return to the pan to the stove and cook over very low heat, stirring continuously, until the custard is thick enough to coat the back of a spoon.
- Cool completely – set the bowl over a larger bowl filled with ice or put in the fridge, covered, for a few hours or overnight.
- Pour the custard into the ice cream maker and mix until mostly firm (this takes 20-30 minutes in my machine). Transfer to another container (I used the loaf tin) and swirl in the cooked fruit and syrup to create a marbled effect.
- Chill in the freezer for a couple of hours or until firm. Serve with some more rhubarb and raspberry syrup drizzled on top.
I am in love with this ice cream, and for dreamy grass stains on your skirt type of days too.
My Mum loves rhubarb and raspberry (and loathes chocolate ice cream too) so I just know she is going to love this ice cream and that gorgeously magenta syrup! I can't wait to get my ice cream maker out of storage!
What is it about chocolate ice cream? I normally adore chocolate but I find it too much in ice cream form. The rhubarb and raspberry syrup is simply amazing – try with drinks and over meringue or on cakes.
This ice cream is so beautiful! And I love your styling of it in the cute brioche tins. Wish I had a bowlful now Lucy!
This looks absolutely gorgeous! I love the flavours and your photos are beautiful!
I love rhubarb and raspberries but have never combined the two, this ice cream looks super refreshing and delicious.
Ohh..really good and so much interesting in your raspberry ice cream making system. So educating and helpful make the ice cream.