A friend and I went fruit picking a few days ago and got a little carried away when we spotted the raspberry bushes – we ended up with 3.5 kgs! As a result I’ve made 15 jars of raspberry jam and also came up with this ice-cream recipe. The vodka flavour is not detectable, it simply lowers the freezing temperature so that it remains creamy. The white chocolate shards are fun and easy to make, as well as being really beautiful.
3 tsp glucose syrup
450ml whole milk170g unrefined caster sugar
5 egg yolks
1.5 tbsp vodka
100ml double cream
350ml créme fraíche
75g white chocolate, broken into squares
8 shelled, unsalted pistachios
red/pink food dye
- Reserve a large handful of raspberries and place the rest in a blender. Once blended, pour the raspberry mix into a sieve and reserve the seed-free coulis, keeping in the fridge till needed.
- Heat the milk and glucose syrup in a pan till just below boiling point. Leave off the heat for about ten minutes.
- While the milk is cooling a little, whisk the egg yolks and sugar in a separate bowl with an electric whisk till paler and thickened – when you lift the whisk it should drop forming thickish ribbons.
- carefully pour a little of the hot milk into the egg yolk mix whilst whisking, ensuring that the eggs don’t cook. Continue to pour in all the milk, whisking continuously.
- Before the next stage of cooking fill your sink part way with cold water. and place a sieve on top of a bowl big enough to hold the ice-cream mix.
- Pour the mixture back into a heatproof pan and place it under a low heat for about 8-10 minutes, stirring continuously. The mixture should thicken slightly (to the point where it thinly coats the back of a wooden spoon). This process can happen very quickly and if you’re not careful it will curdle!
- Once thickened quickly pour the custard through the sieve into the bowl and place the bowl in the sink so the cold water surrounds it. Whisk the mixture continuously till it has cooled.
- Once cool, whisk in the double cream, crème fraîche and finally the raspberry coulis.
- Pour the mix into your ice-cream maker and follow the manufacturers instructions.
- Once thickened and ready for the freezer, add the final large handful of raspberries in the ice-cream maker. Allow the raspberries to be crushed and mixed a little, then pour the ice-cream into a metal airtight tin and place in the freezer to finish firming up.
- If you don’t have an ice-cream maker, just pour the mix directly into your metal tin, place in the freezer, and stir it every 1-2 hours to break up larger ice crystals.
- Remove the ice-cream from the freezer about five minutes before serving, to allow it to soften a little.
White chocolate shards
- Preheat the oven to 180C.
- Melt the white chocolate in a bowl suspended over simmering water.
- Once melted, leave the chocolate to rest for 5 minutes.
- Meanwhile, place the pistachios on a baking dish and put them in the oven for about 7-10 minutes, till toasted a little..
- Pour the chocolate onto a baking sheet liner and spread out in a thin layer with a spatula.
- Crush the pistachios a little with a pestle and mortar.
- With a paintbrush, flick the food dye over the chocolate and swirl it a little with a tooth pick.
- Sprinkle the crushed pistachios over the white chocolate.
- Leave the chocolate slab to cool to room temperature, then score it a little with a knife, so it’s easier to break up into the right sized shards later.
- Place in the fridge till cold.
- When you serve the ice-cream, take the slab out of the fridge and break it up into pieces.