Summer is leaving us soon and that makes me cry. I love making ice-creams and more so eating them. When the markets are flooded with strawberries, raspberries, peaches I love buying loads of them and enjoying TV dinners with home-made ice-creams, fresh fruit salads, fruit crumbles, clafoutis..(More eye-candy after the recipe)."S" was so worried looking at the space in our fridge, as most of it was pretty much occupied by these gorgeous summer goodies, that he tried his trick and scarred me 'Looks like the berries are rotting'. I quickly gave them a rinse and tossed the berries and some peaches in the oven to roast. I had time the next day to make and chill the custard and by EOD the machine was churning a batch of this best ever ice-cream. "S" thinks the ice-creams that I scooped out for these pictures have monster faces..Look closely and let me know what you find ;-).
Peaches - 3 pitted and slices
Berries - 250 grams (I used strawberries and raspberries)
Vanilla Sugar - 3 Tbsp
Egg Yolks - 5
Milk - 200ml
Heavy Cream - 250ml
Sugar - 80 grams
Vanilla beans scrapped from a pod
Method: Preheat oven to 180C and line a baking sheet with parchment paper. Toss the berries and peaches in vanilla sugar and roast in the oven for about 45 min or until slightly caramelized. While its cooling, make the custard. Beat the sugar and yolks until pale for about 5 minutes or so. Bring the cream and milk to a boil along with the vanilla beans and pod. Whisk in the hot liquid into the yolk mixture, bring it back to a boil and stir until it coats the back of a spoon (about 5 minutes or so). Strain the mixture and allow it to cool. Slightly mash the fruits using a fork and whisk this into the cooled custard. Freeze the mixture in an ice-cream maker, according to manufacturer's instructions, until semi-set and freeze further in an airtight container in the freezer for a couple of hours. Leave it at least for 30 min at room temperature before scooping and serving. If you do not have an ice-cream maker freeze the mixture in an air-tight container and whip it up in a processor or hand beater every 3 hours for at least three times as it freezes. This step is important to get a smooth ice-cream as it gets rid of the ice-crystals.
Verdict: Very moreish, indulgent and scrumptious ice-cream. This is very different from all the ice-creams I have ever made or tasted. Gorgeously smooth, the roasted fruits give it a nice flavour. Once thawed it refreezes very well.
Simple Fruit Salad
Fruit Salad with Mascarpone-Vanilla Cream