This months Bloggers Scream for Ice Cream challenge (hosted by the lovely Kavey Eats) is FRUIT, I thought long and hard about what I wanted to make, and settled for this early summer twist on my favourite fruit ripple ice cream.
In my house, strawberries have to be from Kent. This isn’t my rule – it’s my lovely but fussy boyfriend’s. I agree Kentish are the best – they’re generally sweeter and have a melt in the mouth, almost buttery consistency – but the sight of bright gem-like berries in the supermarket is enough send me into an impulse buying frenzy no matter the origin.
Living in Kent, the one way of getting local strawberries is to go out and pick them yourself. I’m not sure if I can call our solution easier than checking the labels of each carton, but I at the very least (especially as I wasn’t the hungover one) found it to be more fun.
The strawberry crops are a little late this year due to the unseasonably wet weather in the UK. Whilst the majority of the strawberries were still green I found more than a punnet-full of ruby red treasures to take home with me.
My child-like enthusiasm for fruit picking has been deemed cute/amusing enough by my boyfriend to suggest further trips to the farm may be on the books. Even if we don’t find the time, at least I had the chance to cross it off my summer to do list, and this fruity, sweet ice cream will provide mouthfuls of summer long after I have scoffed the berries currently residing in my fridge.
This is the first Heston Blumenthal recipe I have attempted. Whilst the process is time consuming I wouldn’t call it overly complicated. As soon as I saw the recipe for spiced strawberries on what should I eat for breakfast today I knew I had to pair the two.
Heston’s Vanilla and Cinnamon Ice Cream
from Heston Blumenthal at Home
makes 1 large tub
6 whole vanilla pads halved
360g whole milk
200g unrefined caster sugar
35g semi-skimmed milk powder
840g whipping cream
2 whole espresso beans
1 large cinnamon stick
Put the milk, sugar, milk powder in a pan on a medium heat and scrape the vanilla seeds into it. Add the scraped pods to the milk, and stir until the milk powder has dissolved.
Add the cream, cinnamon and espresso beans and bring to the boil.
Pour the mixture into a container, and allow to cool to room temperature by placing the container in a bowl of iced water.
When cool, place in the fridge for 2 hours to allow the flavours to develop.
Strain into an ice cream maker, using a wooden spoon to make sure all the seeds end up in the mixture.
When the machine can no longer churn, use a hand blender and blitz for 10 seconds, then return to the ice cream maker for a further 10 minutes.
Spiced Strawberry Sauce
from What Should I Eat For Breakfast Today
I used about 1/3 of this mixture in my ice cream
zest of half an orange
1/2 a vanilla pod scraped
2 cardamom pods
1 star anise
a tiny pinch of salt
1/4tsp ground ginger
1/4tsp ground cinnamon
1tbsp raw honey or agave syrup
Halve the strawberries and place them with the rest of the ingredients in a jar.
Smoosh up with a fork to release all the juices.
Cover and leave in the fridge for an hour.
Pour into the ice cream maker for the last few turns of the beater to ripple the sauce through the ice cream