This ripple ice cream became a great favourite – definitely
worth repeating!
Damson
Ripple Ice Cream
I lifted the outer skins from the roasted damsons in readiness for
folding into the ice cream. I have a useful piece of kit a pair of
small tongs – absolutely perfect for this task – quick and easy –
you don't have to remove the outer skin – I just thought it would
give a better finished “ripple” effect.
It goes without
saying that the ice cream base is my old faithful no-churn vanilla
(see the Ice Cream label and Ritzy Rhubarb Ripple which gives the recipe) plus 300g of roasted damsons. Make
up the recipe as usual but ensure that it's a stiff consistency –
you need to make allowance for the fact that you are adding the fruit
and will therefore loosen the mixture.
Crumble
topping
This is a new version of crumble. Crumble is personal, some like
it soggy, others not.
For those who don't like that uncooked line of crumble you always
seem to get when baking straight on top of the fruit, then this is
for you!
Serves
6-8
depending
on portion size!
120g cold unsalted butter, cubed
120g plain flour
60g caster sugar
60g demerara sugar
Pre-heat the oven to 180fan/200c/Gas 6.
Using a large mixing bowl, add the flour and butter and rub in
until you have fine breadcrumbs, then add the sugar and combine.
Place on a baking sheet and bake for 15 minutes. Remove the baking
sheet and leave to cool. Box and fridge when cool.
Here it is :
A buttery, biscuity crumble and no uncooked
layer in the middle!
Add to the fruit base when you're ready and pop into a
pre-heated oven as above for 10 minutes.
Next up – the best till last.
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