‘HAY TEA’ ICE CREAM
I made this ice cream for our Hay Tea celebrations, after Ffarm Fach’s August 2007 mammoth haymaking session, where we brought in over 700 sweet-smelling bales of wonderful hay from Parc Cam & Parc Dan Fordd. Beautifully simple & utterly delicious, it’s even good for lactose-intolerant sufferers as it’s made using goats’ milk & cream. And it’s even better if you have your own fresh, free-range hens’ eggs as the flavour of the yolks adds an unsurpassed depth of flavour – no vanilla needed here! So here’s the recipe:
4 large egg yolks, 75g caster sugar; 300 ml fresh, full-cream goats’ milk; 300 ml double cream.
Whisk the egg yolks & sugar together until thick & pale (it’s best to use a fork so that the mixture doesn’t become too frothy – but it does take some time & a stiff wrist…!). Heat the milk until almost boiling & then pour it onto the eggs & sugar, stirring all the time using a wooden spoon. Return the mixture to the pan & heat it gently, stirring continuously, until the custard just coats the back of the spoon – but don’t cook it for too long or the eggs will start to scramble. Leave until cold (the mixture will cool more quickly if transferred to a clean bowl) then fold in the unbeaten cream. Chill thoroughly for at least an hour. Spoon or scrape the mixture into the ice cream machine, then freeze-churn until ready to serve. Delicious enough for a bunch of hungry farmers to devour!
SPICED HONEY ICE CREAM
I love a good honey ice cream; sadly though, they seem to be few & far between. We sampled an excellent variety from New Quay Honey Farm whilst at the Royal Welsh Show, earlier in the year; hoping to recreate the experience we tried some from another local source whilst out on the coast but were wholly disappointed; the subtle honey flavour was not present & the ice cream was ruined with an overwhemingly soapy texture & taste. I think it’s vital to get the right type of honey, balanced with the right type of sugar – I’m working on it & will let you know which turns out the best! Start by making the basic ‘Hay Tea’ custard-cream (above); & we’ll take it from there….
4 tablespoons local honey; 60g soft brown or light muscovado sugar; 1 tsp finely ground mixed spice; 150ml water; 2 egg whites; 600 ml Hay Tea chilled custard-cream.
Put the honey, sugar, spices & water into a pan & heat gently until the sugar has dissolved completely. Bring to the boil & cook for around 5 minutes until the mixture is syrupy. Whisk the egg whites until stiff & slowly pour over the hot syrup, whisking vigorously all the time – an electric whisk is fine for this. Continue whisking for about 5 minutes until the mixture is cool. Fold in the pre-prepared custard (see above) & leave to chill for a further hour in the fridge. Spoon or scrape the mixture into the ice cream machine, then freeze-churn until it’s ready to serve. But watch out for the bees; it tastes so good they’ll want it back…!!
FIGGIE PUDDING ICE CREAM
Bear with me please, folks; on its’ way ASAP!
CAPRICCINO ICE CREAM
Professionally tested 23/05/08 – yummmm…!
LUXURY VANILLA ICE CREAM
Professionally tested 23/05/08 – purrfick.
LEMON MERINUGE ICE CREAM
RICH CHOCOLATE ICE CREAM
COCOKIBANA ICE CREAM
CHOCOLATE COOKIE ICE CREAM
CHOCOLATE COOKIE DOUGH ICE CREAM
MOCHA ICE CREAM
COFFEE CREAM WALNUT ICE CREAM
‘RED HOT’ ICE CREAM
Here in Wales, this truly is an ice cream made for Dragons! Traditional Mexican foods – chillies & chocolate – are a marriage made in Heaven. Added to ice cream, the taste sensation is fascinatingly complex: fire & ice, all at the same time. So here are two variations, one made with classic dark, bitter chocolate; & the other – made with white chocolate – is lusciously creamy & with the addition of fresh chillies makes for a surprising contrast. Please bear in mind this recipe is for goats’ milk therefore pure, whole milk powder is used to improve the overall body, texture & ‘mouthfeel’ of this ice cream without compromising the quality (basically it is exactly the same as using pure goats’ milk but in a more concentrated form). I shall provide an alternative ingredients list below as a supplement for those using cows’ milk – but please be aware, we’ve experimented & done the maths too – the recipe does not balance so whilst it’s great for immediate consumption I cannot guarantee its’ success if intended for long-term freezing!
INGREDIENTS (BITTER CHOCOLATE)
1 litre milk; 70g 35% (whipping) cream; 260g caster sugar; 112g egg yolk (approximately 6 large yolks); 20g whole milk powder; 1-2 small, dried chillies; 1 large cinnamon stick; 1 fresh habanaero chilli , very finely chopped (optional); 80g dark, bitter chocolate, finely chopped (of at least 70-75% cocoa solids). If not consumed immediately, this ice cream will need a little time out of the freezer to soften to be enjoyed at its’ best: the high percentage of total solids (35.6%) will cause a denser freeze.
INGREDIENTS (WHITE CHOCOLATE)
1 litre milk; 70g 35% (whipping) cream; 160g dextrose/glucose; 100g caster sugar; 112g egg yolk (approximately 6 large yolks); 20g whole milk powder; 1-2 small, dried chillies; 1 large cinnamon stick; 1 fresh habanero chilli, very finely chopped (optional); 80g white chocolate (of around 22-24% quality). N.B. Dextrose is added to depress the freezing point of the ice cream whilst ensuring the mix is not too cloyingly sweet.
Reconstitute the whole milk powder using a little of the cold milk, frothing it lightly with a balloon whisk until the mixture is as smooth as milk. Add to the remaining milk & heat with the dried chillies & cinnamon until almost boiling. Remove from the heat, cover & leave to infuse for at least 20 minutes.
Whisk the egg yolks & sugar (& if used, dextrose) together until thick & pale. Remove the seasonings from the milk, then reheat it until it is almost boiling. Add the finely-chopped chocolate to the milk, & stir until it has melted completely. Pour the chocolate mixture onto the eggs, stirring constantly with a wooden spoon. Heat the mixture gently over a pan of hot (but NOT boiling!) water for around 3-4 minutes, until slightly thickened. (N.B. Do NOT be tempted to heat this mixture over direct heat as it may burn).
Leave the resultant custard until it is cold; then chill rapidly & age thoroughly, overnight if possible.
Just prior to freeze-churning, lightly whip the cream until it is dense & floppy, then fold into the chilled custard. Carefully spoon the mixture into your ice-cream machine, & freeze-churn until ready to serve although you’ll need to add the fresh-chopped habanero chilli (if desired) to the ice cream just before freeze-churning is complete.
Next, enjoy the fireworks….!
300ml/10 floz milk; 300ml/ 10 fl oz 48% (double or heavy) cream; 50g caster sugar; 72g egg yolk (approximately 4 large yolks); 1-2 small, dried chillies; 1 large cinnamon stick; 1 fresh habanero chilli, very finely chopped (optional); 100g white chocolate (of around 22-24% quality).
RUM BANANA TWIST ICE CREAM
WILD STRAWBERRY ICE CREAM
NATURAL STRAWBERRIES & CREAM GELATO
SIMPLY STRAWBERRY GELATO
SUMPTUOUS STRAWBERRY GELATO
DELICIOUSLY NATURAL SUMPTUOUS STRAWBERRY GELATO
APPLE & CINNAMON ICE CREAM
VICTORIA PLUM & CINNAMON ICE CREAM
BLACKBERRY ICE CREAM
BLACK MOUNTAIN BLAEBERRY ICE CREAM
BROWN BREAD ICE CREAM
BARA BRITH ICE CREAM
CHRISTMAS PUDDING ICE CREAM
GINGERBREAD ICE CREAM
BRANDIED EGGNOG ICE CREAM
NECTARINE FROZEN YOGURT
RASPBERRY FROZEN YOGURT
DOUBLE CHOCOLATE FROZEN YOGURT
CHOCOLATE ORANGE CHIP SHERBERT
STRAWBERRY & KIWI SORBET
HONEYDEW MELON SORBET
ORANGE & APRICOT SORBET
LEMON & LIME SORBET
CREME BRULEE ICE CREAM