Hope you’re enjoying this onslaught of great weather we’ve been having recently. I’m totally, absolutely and completely LOVING it. It’s my favourite time of year – feeling the rays of sunshine warming my skin, clear blue skies and long evenings with beautiful sunsets. ❤
We’re off to Paris in the morning – we took advantage of some cheap Eurostar tickets and booked it a few months ago, not realising it’d be the final of the World Cup, let alone that France would be playing! I think the atmosphere is going to be mental – so excited!
It’s forecast to be 30 degrees (in both London and in Paris) and apparently, it’s also national ice cream day today so I reckon I’ve accidentally blagged the perfect timing for sharing this post! What better way to cool yourself down on a hot summer day, than with a couple of generous scoops of delicious ice cream?
I’m talking about smooth, creamy vanilla ice cream, with swirls of tart, cherry reduction and a generous sprinkle of crisp, buttery crumble!
It’s SO. FREAKING. GOOD.
^ Gah – would you just look at those imperfect, perfect swirls, the chunks of cherry, the scattering of crumble… ❤
^ photographing ice cream on a hot day is so impossible! You have all of about 2 minutes between the point that it’s soft enough to scoop and when it’s completely melted.
I basically had to give up and embrace the drip!
Don’t be like me. Don’t waste time photographing it – just get it in your face and enjoy!
Vanilla ice cream
- 300ml double cream
- 300ml whole milk
- 3 egg yolks
- 110g golden caster sugar
- 1 vanilla pod
- 100g pitted cherries
- 1 tsp lemon juice
- 1 scant tsp cornflour
- 20ml cold water
- 15g salted butter
- 20g plain flour
- 5g caster sugar
- 5g soft brown sugar
- 5g rolled oats
Vanilla ice cream
- Place the ice cream machine bowl in the freezer the day before.
- Add the milk, cream and half the sugar to a medium saucepan.
- Slit the vanilla pod down the middle and scrape out as many of the tiny little seeds as you can with your knife and add these as well as the pod to the mixture.
- Heat the mixture over a low heat until it almost boils – watch out for small bubbles on the edges of the saucepan.
- Take off the heat and set aside for the vanilla to infuse for 30mins.
- Meanwhile, add the remaining sugar and the yolks to a medium bowl and using an electric whisk, beat for about 2 minutes until thick and pale and falls in ribbons.
- Very slowly pour half of the hot cream and milk mixture into the eggs, whisking the entire time, to slacken the eggs.
- Add the slackened egg mixture back into the saucepan with the other half of the hot cream and return to a low heat, stirring the entire time.
- Heat until the custard is thick enough to coat the back of a wooden spoon (approx 8 – 10 minutes). Ensure it doesn’t boil!
- Once done, pour into a heatproof bowl and place into a larger bowl with 1 inch of water and some ice cubes to cool. Stir every few mins to ensure a skin doesn’t form.
- Once it cools to room temperature, cover the bowl with clingfilm and place in the fridge to properly chill for a few hours, or better yet, overnight.
- When cold, churn in your ice cream machine according to the manufacturer instructions.
- Add all the ingredients to a saucepan on low heat.
- Stir occasionally until cooked down and the cherries are softened (about 20mins).
- Place in a bowl and cool to room temperature before covering and placing in the fridge to chill.
- Preheat the oven to gas mark 4.
- Line a baking sheet with parchment paper.
- Add all the ingredients to a bowl, and using the tips of your index and middle fingers and your thumbs, rub together until the mixture resembles breadcrumbs.
- Sprinkle over the crumble mixture onto the prepared baking sheet and bake for around 15 mins or until golden brown.
- Pour half of the churned ice cream into a small loaf tin, smoothing out with a rubber spatula.
- Drop a couple of spoonfuls of cherry reduction randomly over the ice cream and swirl in using a toothpick or wooden skewer – don’t overdo it though, unless you want pink icecream – not that that would be a bad thing but I just love the contrast!
- Repeat with the other half of the ice cream and cherry reduction.
- Place in the freezer to properly set for a few hours, preferably overnight.
- When you’re ready to serve, generously sprinkle over the crumble topping and scoop into cones before topping with a fresh cherry.