A boozy Christmas ice-cream
One of the joys of getting new products on board at Green Spoon is that we have to test everything - yes everything. Why? Because so many of our wonderful customers want to know, from the horse's mouth, why something is really tasty / good / healthy / sustainable etc. And that involves a process of vetting etc which inevitably means it winds up in my kitchen. On this occasion it was La Pieve's irresistibly thick Jersey Cream, which has completely changed my life. I can't go back now that I've had this smooth, thick, utterly delicious cream that comes from healthy, happy Jersey cows on the shores of Lake Naivasha.
Anyway, what to do with the cream? As it happened, Jamie Oliver's Christmas mag had just arrived on my iPad and within it was a scrumptious looking recipe for Christmas ice cream. Not just scrumptious but pretty easy too. All it involves is making a custard base - with all the best ingredients of course - and then mixing in your (homemade of course?!) mincemeat, which has been steeped in rum. It really couldn't be easier! And it's perfect for our warm Kenyan Christmases when really a hot pudding isn't necessarily very palatable.
INGREDIENTS (all available on Green Spoon)
400ml double cream
200ml whole milk
1 vanilla pod
4 large egg yolks
150g caster sugar
80ml dark rum
Put the mincemeat and rum into a saucepan and bring up to a simmer. Once it's bubbling take it off the heat and leave it to cool down, and the rum will infuse.
Place the cream, milk and vanilla pod (opened, seeds scraped) into another saucepan on a medium heat. When you start to see steam curling up off the cream mixture, remove from the heat. Whilst this has been happening, you can whisk up the egg yolks and sugar in a large bowl. Pour the cream mixture onto the eggs whilst whisking quickly, and then pour the mixture back into the saucepan and return to the heat. Stir constantly until it is lovely and thick, and coats the back of a wooden spoon.
At this stage, if you have an ice-cream maker, follow the instructions to churn the ice-cream. I have a KitchenAid attachment which makes ice-cream for me, so I put the mixture in there and churned until it was almost done, at which point pour into your tupperware container, and swirl in the rum mixture. If you don't have a mixer, freeze and keep removing every 30 minutes to churn by hand for the next four hours. Then freeze until Christmas Day or when you have a huge appetite!