|Lemon curd, and salted caramel ice creams|
|Strawberry, basil and pepper ice cream|
4 egg yolks
180g caster sugar
40g butter, cut into bits
Finely grated zest of 1 lemon
Juice of 2 lemons
375mL pouring cream (not thickened!)
Bring a pan half-full of water to the boil and then lower the heat to the absolute minimum. Put the egg yolks and sugar in a wide glass or stainless steel bowl and whisk until they are thick and creamy. Sit the bowl on top of the pan of water, add the butter and let it melt. Whisk until it watts to get thicker and creamier, then add the lemon zest and juice and carry on whisking until it thickens. It doesn't have to be cooked out like a proper lemon curd, but just until it has thickened and the egg is cooked through from the warmth of the simmering water.
Meanwhile, warm up the milk a little. Whisk it into the lemony eggs and then remove the bowl from the heat. Whisk from time to time until it's cool before you whisk in the cream. Put the bowl in the fridge until it's completely cool and then, if your bowl doesn't have a lid, pour the mixture into one that does.
Cover the bowl and put in the freezer. Whisk every hour or so or churn in an ice cream machine.
Salted Caramel Ice Cream - from Gourmet Traveller (AUS) magazine, November 2009.
Ingredients: (makes 1 litre)
150g caster sugar
6 egg yolks
50g butter, coarsely chopped
350mL pouring cream
Combine 100g sugar and 50mL water in a saucepan over medium heat, stir until sugar dissolves (2-3 minutes), brush sides of the pan with a wet pastry brush, then cook until deep caramel (8-10 minutes). *Make sure you watch it! The moment you turn your eyes away will be the moment it's ready and it can go from ready to burnt in no time. Meanwhile, whisk egg yolks and remaining sugar until well combined and set aside. Add butter and 1 tsp salt to caramel (be careful as it may spit) and stir until combined, add the cream and milk and stir until well combined. Ad caramel to yolk mixture in a thin steady stream, whisking continuously until incorporated. Return mixture to a clean saucepan and store over medium heat until mixture coats the back of a wooden spoon thickly. Strain through a fine sieve into a large bowl over ice, cool to room temperature, then refrigerate (in a box), stirring occasionally until cold.
Strawberry, Basil and Pepper Ice Cream - from Delicious (AUS) magazine, October 2012
Ingredients: (makes 3 litres)
3 cups (390g) strawberries, hulled and quartered
2tBs lemon juice
2tBs lime juice
330g caster sugar
Handful of basil leaves
1/2 tsp finely ground black pepper
500mL thickened cream
300mL pure cream
1 vanilla bean, split, seeds scraped *I actually use a great vanilla bean paste
Place the strawberries in a bowl with the lemon and lime juices and 110g sugar. Mix well, then cover with plastic wrap and place in the fridge for 2 hours to macerate.
Place half the macerated strawberries in a food processor, along with the basil and pepper. Whiz for a few minutes to form a juicy pulp, then set aside. Crush the remaining macerated strawberries with a potato masher and set aside.
Using an electric mixer, whisk the milk and remaining 220g sugar together for 2 minutes until the sugar has dissolved. Add creams, strawberry and basil puree, and vanilla seeds, then gently stir together. Chill overnight if possible or for a least 6-8 hours.
Add the crushed strawberries once it's been frozen but is still soft. *awesome yummy strawberry bits!