insideKENT Magazine Issue 77 - August 2018 | Page 110

FOOD+DRINK
Kent Ice Cream cont.
Ice Cream Recipes
Now that you know how to make a basic ice
cream using whichever method appeals the
most, here are some wonderful recipes to push
your ice cream to the next level of dessert
deliciousness.
APPLE PIE ICE CREAM
What you need:
For the compote:
• 50g brown sugar
• 1 tbsp unsalted butter
• 1 tsp cinnamon
• 2 medium Granny Smith apples (peeled and
cut into small chunks)
For the ice cream:
• 1 can of condensed milk
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract
• 500ml pouring cream
• 100g crushed oatmeal biscuits
What to do:
1. Mix the brown sugar and butter over heat
in a saucepan until the butter is melted. Add
the apples and cinnamon and ensure that the
apples are coated in the butter mixture.
2. Allow this to simmer for 10 minutes until
the apples are tender. Stir occasionally. Once
the apples are ready, transfer the mixture to a
bowl and pop it into the fridge. When cooled,
puree half of the mixture.
3. Next, prepare the ice cream. Mix the
condensed milk, cinnamon, pureed apple
mixture and vanilla extract in a large bowl. Set
aside.
4. Using a whisk or hand mixer, whip the
cream until it is stiff and then fold the cream
into the rest of the mixture. Now fold in the
crushed biscuits (keeping a tablespoon back
for the topping).
5. Pour half of the mixture into a freezer-proof
bowl or container, then pour the remaining
apple compote onto the top. Cover this with
the rest of the ice cream mixture and sprinkle
the remaining biscuit bits on the top of the
whole thing.
6. Freeze until firm. It should take
around 6 hours.
110
EARL GREY TEA ICE CREAM
What you need:
• 500ml whipping cream
• 500ml whole milk
• 20g Earl Grey tea leaves
• 4 egg yolks
• 2 tbsp sugar
• Tea ball
What to do:
1. Combine the cream and milk in a large
saucepan and heat until it gently simmers.
Remove from the heat.
2. Put the tea leaves into a tea ball and then
steep in the hot milk mixture for four
minutes. Then, after removing the tea ball,
allow it all to cool down.
3. While the mixture if cooling, whisk the
egg yolks and sugar in a large bowl. Very
slowly whisk the egg mixture into the milk
mixture. Make sure the milk is sufficiently
cooled – it can still be warm, but mustn’t
be too hot or the eggs will cook.
4. Pour everything back into the big
saucepan and heat, stirring constantly until
the mixture thickens.
5. Remove from the heat and allow to cool
again. If you want to add any food
colouring, now is the time. Some people
do like to use something a little unusual
such as purple or blue because the tea
makes the final result look rather beige. It
isn’t necessary though.
6. Next, make your ice cream using
whichever method you like as mentioned
above.