The sun is coming back out this week and we’ve got a special guest recipe from AOIFE COGHLAN, chef at GLEBE GARDENS in Baltimore and Skibbereen, who shares her recipe for blackcurrant ripple ice cream …
Blackcurrant ripple ice cream
Food editor Trish Deseine met Glebe Gardens chef Aoife Coghlan who kindly offered to share her recipe for Blackcurrant Ripple Ice Cream – it’s exactly what we want as the weather heats up again this week …
Ice Cream Base
6 egg yolks
100g caster sugar
Heat milk and cream to a shiver, set aside in a jug.
Using electric beaters or hand whisk beat egg yolks and sugar until pale.
Pour the milk and cream mixture over the egg mixture, slowly at first, whisking all the time.
Place milky egg mix in a bowl over a gently simmering bain marie.
Heat mixture, stirring frequently until it has reached 82°C or it coats the back of a spoon.
Place in a container with cling film on surface to prevent a skin forming, allow to cool, then if you have time refrigerate over night or if not until chilled.
250g blackcurrants stalks removed
100g caster sugar
Place the berries in a pan with the sugar and a good splash of water over a medium heat.
Cook until the fruit breaks down, add juice of half a lemon.
Blend with a hand blender then pass through a sieve.
Set aside and refrigerate when cooled.
The next day pop the container into your freezer.
Freeze custard mix in an ice cream machine according to manufacturer’s instructions.
When ready to put in freezer start by pouring half the mixture into container.
Place a few tablespoons of the blackcurrant puree in and gently swirl to create ripples -don’t over mix!
Repeat with rest of the custard and puree, cover with parchment and freeze.
(You can also use other fruit for example raspberry. If you want to make plain vanilla ice cream or delicious custard just add a split pod and its scraped out seeds to the cream and milk when heating – remove pod before you add mix to ice cream machine…)
Extra caster sugar for coating the peel
Make a simple syrup by dissolving the sugar and water – set aside.
Gently peel off the lemon skin with a vegetable peeler taking care to leave behind the pith.
Scrape off any remaining white pith and cut into thin strips.
Bring to boil in water, strain and repeat.
Place twice boiled peel into sugar syrup, simmer until peel looks translucent.
Strain and place in a bowl with caster sugar – coat the lemon peel.
Shake off any excess sugar and store in airtight container for up to 2 months.
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