Chai Ice Cream

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As the temperatures drop and the evenings draw in, I’m getting really into making ice cream… I know, such a maverick, what will I do next!? I jest, ice cream can be enjoyed all year round in my opinion, especially when you create flavours which feel Autumnal; this chai variety is a great example of that. It’s cold, of course, but the hint of black tea and hum of warming, peppery spice is really comforting, plus it pairs beautifully with hot puddings, rich chocolate desserts and baked fruit.

Ingredients

  • 600ml double cream
  • 600ml whole milk
  • 225g golden caster sugar
  • 5 black tea bags
  • 10 cardamom pods
  • 1 vanilla pod
  • 2 cinnamon sticks, split in two
  • 1 1/2 tsp black peppercorns, roughly crushed
  • 1tsp fennel seeds, roughly crushed
  • 2 inches fresh ginger, chopped
  • 6 egg yolks
  • pinch salt

Method

  1. Place the cream, milk and 100g of the caster sugar in a large saucepan along with the tea bags, spices, ginger and vanilla. Heat to scalding point (just before it boils) over a medium heat, stirring to ensure the sugar has dissolved, then set aside to cool to room temperature. Once cooled, chill for at least an hour or overnight to allow the flavours to develop.
  2. Drain the infused cream into a large clean saucepan and heat to scalding point once more. Meanwhile, place the egg yolks and remaining 125g caster sugar in a large bowl (or bowl of a stand mixer with whisk attachment) and whisk until pale and thick. Remove the cream mixture from the heat and allow to cool slightly for a few minutes, then pour gradually into the yolks, whisking constantly.
  3. Once the mixture is combined, return to a clean saucepan and set over a low/medium heat. Stir until it has thickened to a custard consistency  (do not be tempted to increase the heat or it will curdle) then leave to cool completely.
  4. Once cooled, churn the custard until thick and creamy (about 25 minutes) then scrape into a container, cover and chill for at least 4 hours.

Strawberry and Elderflower Sorbet

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London has reached a Monica’s-massive-hair level of humid, so sorbet seems like the only sensible thing to make. Strawberries are a must this month (I know they’re linked with Wimbledon- that’s where my knowledge of tennis starts and ends), so I’ve used them to create a fresh puree which forms the base of this sorbet, along with elderflower cordial.

Ingredients

  • 800g fresh strawberries, stalks removed
  • 100g caster sugar
  • 50ml elderflower cordial
  • 20ml water

Method

  1. Blitz the strawberries with a hand blender or in a food processor, then pass through a sieve. Discard the seeds. Weigh out 650ml of puree.
  2. Place the caster sugar, cordial and water in a small saucepan and heat until the sugar dissolves. Pop the syrup and the puree in the fridge until both are chilled, then stir together.
  3. Taste and add stir in a little more elderflower cordial, if necessary. Tip into an ice cream churner and churn until smooth and thick.
  4. Decant the sorbet into an airtight container and leave to freeze for at least 3 hours. Take the sorbet out of the freezer around 10 minutes before you’d like to serve it.