because gluten-free food doesn't have to be rubbish

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I have, until now, rebelled against making my own ice cream. I refused to get an ice cream maker, thinking (rightly so, in my opinion) that they are a one-use item that take up far too much space. Plus it just seemed too, well, indulgent, to make something with nothing but double cream, eggs, sugar and milk. Something which will then, most likely, be eaten in one sitting. Now however I am proud to say I am a convert. Homemade ice cream is a revelation. That could well be because double cream, eggs and sugar are a whole lot more expensive than whey powder and the various gums that most ice creams are made with. Or it could be because for my first foray into ice cream I chose to make marzipan swirl ice cream. Either way it was beyond fantastic and there is now very little left after I took spoon to tub while sat in front of Julie & Julia, a film that is guaranteed to make you want to eat. Lots. May I suggest making this ice cream for a reason, a particular event or recipe, because having it sat in the freezer is, quite frankly, a terrible idea.

Marzipan swirl ice cream
From Love and Olive Oil

5o0ml double cream
250ml milk
1/3 cup granulated sugar
Pinch of salt
4 egg yolks
3 drops almond extract

For the almond paste
50g ground almonds
25g powdered sugar
1 teaspoon lemon juice
1 egg
50ml double cream

1. In a medium saucepan over a medium heat stir together 250ml of the double cream, the milk, sugar and salt.

2. In a small bowl whisk together the egg yolks and then spoon in a tablespoon of the warm milk to temper the egg yolks, whisking all the time. Add roughly a quarter of the warmed milk/cream mixture to the egg yolks, then pour the whole lot back into the saucepan and stir for 5-7 minutes or until the mixture thickens slightly, to the consistency of a very runny custard. Remove the pan from the heat.

3. Stir in the 3 drops of almond essence, just enough to make the mixture taste tantalisingly, beguilingly of almonds, but not overwhelm the custard. Then whisk in the remaining 250ml double cream and leave the custard to cool in a tub overnight in the fridge.

4. To make the ice cream pour the chilled custard into a large, wide tub, with a large surface area and freeze for a minimum of 3 hours. Every half hour, remove the custard from the freezer and stir it with a spatula vigorously and thoroughly, to break up any crystals that have formed, before returning it to the freezer.

5. Meanwhile, make the almond paste by stirring together the ground almonds, powdered sugar, lemon juice and egg in a pan to create a sticky paste. Pour over the cream and over a low heat stir until the past dissolves into the cream. Set aside to cool.

6. Once the ice cream has reached the consistency of soft, well, ice cream, spoon roughly 1/3 of it into a smaller storage tub. Drizzle some of the almond swirl on top, then add more ice cream. Alternate until both have been used up and you have a suitably layered and swirled dessert. Return the tub to the freezer for another hour at least, or up to a month or more, before diving in.

Makes a couple of pints, though this is highly dependent on how much of the custard you, ahem, “test” before getting to the freezing stage. And when I say test I definitely don’t mean dipping a ladle into the custard and tipping it into your mouth. No. That would be grotesque.



Written by guffblog

12th September 2011 at 21:30

Posted in Frozen delights

Tagged with ,

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