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.