Evergreen Ice Cream

We served this to a friend last week and he said it was the best ice cream he had ever tasted! So here is the recipe.

This recipe requires you to make a tincture of Pine needles 24 hours before you make the Ice Cream. It’s very simple to do with Pine, Spruce or Fir tree needles.  

Pine Needle Tincture

  • 3 tablespoons of washed and finely chopped Pine needles
  • 30ml Vodka
  • ¼ teaspoonful of sugar
pine tincture

There has been no colour enhancement here. It really does turn this green!!

Dry the pine needles on a piece of kitchen roll, chop very finely and put them in to a small jar. Add the vodka and sugar, put on the lid and give it a good shake. Leave for 24 hours shaking it every few hours. When you are ready to use it strain through a tea strainer into a small clean cup or jug.

 

Pine Chocolate Chip Ice CreamPine Choc Chip ice cream

  • 2 Egg yolks
  • 150g Caster Sugar
  • A few grains of salt
  • 200ml Milk
  • 200ml Double Cream
  • 2tbsp/30ml Pine Needle Tincture
  • 100g Dark Chocolate Chips
  • A couple of drops of green food colouring (optional)

Put the egg yolks, sugar and salt in a large bowl and beat until well blended. Put the milk in a pan and heat gently until very hot but not boiling. Then pour immediately onto the egg and sugar mixture stirring until the sugar has dissolved. Pour the mixture through a sieve into a clean bowl. Add the double cream and Pine needle Tincture then leave to cool. If you have an ice cream maker pre-cool it, add the Ice cream mixture and churn for 30 minutes or until nearly ready, add the Chocolate chips and churn for another few minutes. Then put it in a sandwich box and store in the freezer. If you do not have an ice cream maker put the mixture in a freezer proof box and freeze until nearly set, then stir vigorously. Repeat this until the mix becomes ice cream again adding the Chocolate Chips when nearly set.

I made some little tuile biscuits to go with the Ice Cream. (recipe below) The orange in them complimented the pine and chocolate nicely. A pine syrup would be good as well… Let us know if you come up with other good combinations.

Gluten Free Almond and Orange Tuiles

  • 50g Ground Almonds
  • 30g Potato flour (or plain flour)
  • 100g Caster Sugar
  • ¼ teaspoon salt
  • 2 large egg whites
  • 70g butter melted
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon orange or lemon zest

Preheat oven to 170 degrees C. Line 2 heavy baking sheets with baking parchment.In a bowl mix together ground almonds, potato flour, sugar and salt then whisk in the egg whites, butter, zest, and vanilla extract until combined well. Drop rounded teaspoons or batter about 10cm apart onto baking sheet and with back of a spoon spread into 7cm ovals. Try to keep these distances – if you let the tuiles get too close, they’ll morph into one giant slab. This is fine, but it won’t look as nice when cut into squares. Bake for 8 minutes, or until golden on the edges.

Working quickly, remove the tuiles, from the baking sheet with a thin spatula and rest over a rolling pin to make then curl. If you want flat tuiles transfer them straight on to a cooling rack.

Continue until the remaining batter is used up. You can re-use the baking parchment until it becomes damp and wobbly, then replace. When the tuiles are completely cool store in an airtight container. They can be made 2 days ahead and kept in an airtight container.

Ground Ivy icecream with candied flowers, crushed pistachios and vanilla tuille

Ground Ivy, Glechoma hederacea, sometimes called Alehoof is one of my favourite wild aromatic herbs and we use it in a wide range of savoury dishes.

This recipe is a bit of a change and uses it in a dessert.  A delicately scented herb icecream served with candied purple Ground ivy flowers and a couple of crunchy extras.

Delicious!

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Ground Ivy icecream

  • 4 sprigs of Ground Ivy
  • 250ml milk
  • 2 egg yolks
  • 150g caster sugar
  • A pinch of salt
  • 250ml double cream

Pour the milk into a saucepan and heat gently to just below simmering point.  Put the sugar and salt into a large mixing bowl and stir to combine. Add the egg yolks and beat until well blended. Check the milk is just below a simmer and add the ground ivy sprigs, stir and remove from the heat. Allow the herb to infuse for 1 minute then return the pan to the heat..  When the milk is very close to boiling pour it through a sieve onto the egg and sugar mix, whisk it quickly to combine the ingredients. Now add the cream and stir. Cover the bowl and chill in the fridge.

If you have an icecream maker churn this mixture per the manufacturers instructions.

You can make the ice cream without an ice cream maker (it will not be quite as smooth but just as tastey) by freezing the liquid ice cream in a freezer proof box for 1 hour then whisking it. Continue freezing and whisking the mix hourly until you are happy with the consistency.

Serve with crushed pistachios, candied Ground ivy flowers and vanilla tuille.

Candied flowers

  • Ground ivy flowers
  • 1 egg white
  • 1 tblsp cold water
  • caster sugar

Mix the egg white and water thoroughly and the paint a thin layer on to each flower. Toss the flowers in caster sugar and lay them on baking parchment. Dry them in an airing cupboard or similar warm place. When they are completely dry you can store the flowers in an airtight container for a couple of weeks.

Vanilla tuile

  • 1 large egg white
  • 60g caster sugar
  • 30g plain flour
  • 30g butter, melted
  • 1/2 teaspoon vanilla extract

Set the oven to 180°C/ 356°F/Gas Mark 4
Put the egg white in a medium bowl. Whisk it lightly with a fork, then whisk in the sugar to a froth. Sift in the flour and mix in the melted butter and vanilla extract.
Next drop teaspoons of the mixture evenly spaced out on  the lined tray, then using a small palette knife spread the mixture thinly and evenly into ovals about 7cm long.  Bake for 9-10 mins.
Cool and store in an airtight tin.

Ground Ivy Glechoma hederacea

A native perennial height to 40cm. As the name suggests it creeps along the ground and can form mats. The leaves are approximately 2 – 3cm across and are the shape of a horses hoof print with a scalloped edge. Ground Ivy has a square stem – it is a member of the mint family. When it flowers the stems grow upright and it bears purple flowers. They are similar to those of a violet but with a larger lower petal. There are often purple tints to the leaves and stalks especially near the flowers. The strong aromatic smell is the most distinctive characteristic of this plant.

Ground ivy flowering beautifully

Ground ivy flowering beautifully

Rose petal icecream

If you love Turkish Delight and you love Ice cream, you’ve got to try this.

Rose petal ice cream.jpg

Rose petal Ice cream

  • 2 handfuls of well scented rose petals (I used Rosa rugosa, the Japanese rose)
  • 250ml milk
  • 2 egg yolks
  • 150g caster sugar
  • A pinch of salt
  • A few drops of vanilla extract
  • 250ml double cream

Make sure the rose petals are free from bugs, chop them a little and put them into a pan. Pour on the milk and vanilla extract, stir and put the lid on the pan. Heat gently, do not boil. While the rose flavour is infusing into the milk prepare the eggs and sugar. Put the sugar and salt into a large mixing bowl and stir to combine. Add the egg yolks and beat until well blended. Check the milk and rose infusion and stir occasionally. Keeping the lid on the pan will stop the precious rose fragrance from evaporating. When the milk is very close to boiling pour it through a sieve onto the egg and sugar mix, whisk it quickly to combine the ingredients. Squeeze the last of the milk from the petals into the mix and put the petals on one side. Now add the cream and stir. Cover the bowl and chill in the fridge. If you have an ice cream maker churn the chilled mixture for half and hour. If you want to have little pieces of rose petal in your ice cream chop the squeezed out petals finely and add them to the ice cream just before the end of the freezing process. You can make the ice cream without an ice cream maker by freezing the liquid ice cream in a freezer proof box for 1 hour then whisking it. Continue freezing and whisking the mix hourly until you are happy with the consistency. As before, add the chopped rose petals just before the ice cream is frozen if you want the texture and colour.