Nougat Ice Cream, Dark Chocolate Ice Cream & Honey Dew Melon Granita
To celebrate the fact that I now have a freezer (and very inspired by an ice cream feature in the Telegraph Magazine) I decided to have a go at making icy desserts.
I opted for 3 different types with 3 very different methods. The first one I tried, Nougat ice cream, was pretty straight forwards. I was glad that this method didn’t involve churning the mixture every hour, and the resulting ice cream was lovely & soft and very easy to scoop. The only downside was that it was sickly sweet.
With my remaining egg yolks I made dark chocolate ice cream. Making the mixture was fine, it was the churning which was a bit time consuming (and I had to use an alarm clock to remind myself). My chocolate ice cream was really hard resulted in bent spoons & red palms. it needed 5mins at room temp or a blow torch…once melted a bit this had a silky smooth texture, probably one of the best chocolate ice creams I’ve tasted.
My final ice dessert was the healthy option (egg & cream free) – Melon Granita (well, it was supposed to be a sorbet). I decided to throw in some limoncello that I had brought back from my holidays. This was by far the simplest of the 3 to make and really refreshing. I tried it over fruit salad which was very yummy.
Morfudd Richard’s Nougat Ice-cream ( scaled down quantity + reduced sugar)
40g nuts (hazelnut, almonds, pistachios)
100g caster sugar
2 egg whites at room temp
100ml whipping cream
1. Preheat the oven to 175C/330F/GM4. Line a baking-sheet with non-stick baking-paper. Roast the hazelnuts & almonds in an ovenproof dish for approx 10mins. Allow to cool.
2. Combine all the nuts, including the pistachios, and smash them with a rolling pun or pestle into small pieces, do not let them become powdery. Measure out 30g sugar and put half of it in a pan set over a moderate heat. Stir until the sugar melts; it will become crumbly to begin with, but don’t worry. Make sure it has all melted before you add the remaining half. Scrape the bottom and the sides of the pan as you go along.
3. Cook the caramel until it turns a lovely golden brown. Add the nuts to the caramel, and stir them around for a few minutes until they are well coated. Pour the praline onto a baking-sheet and allow to cool, after which smash into small, rough chunks and set aside.
4. Whisk the egg whites until frothy then add the remaining 70g of the sugar, a little at a time, and continue whisking to form soft peaks.
5. Separately, whisk the cream until thick and fold this into the meringue, followed by the praline chunks.
6. Line a load tin or a terrine with cling film, leaving plenty of overhand. Spoon the nougat in and wrap the top in the overhanging cling film. Freeze for a minimum of 6 hrs.
Morfudd Richard’s Dark Chocolate Ice-cream (scaled down quantity + reduced sugar)
160ml whole milk
160ml whipping cream
15g cocoa powder
80g plain chocolate (minimum 70% cocoa solids)
2 egg yolks
25g caster sugar
1. Heat the milk & cream in a pan to just below boiling pint then take off the heat. Make a paste of the cocoa powder by mixing it with a little of the heated milk & cream. Add the paste to the pan and whisk continuously over a very low heat for 4-5minutes.
2. Break up the chocolate into small pieces and put in a bowl set over a pan of simmering water, stirring from time to time until the chocolate melts. Add the chocolate to the pan & stir until everything is combined.
3. Beat the egg yolks with the sugar, then add the warm milk & return the mixture to the pan. Heat the custard, stirring continuously, to 80C and maintain for 15secs. Do not allow the mix to boil or it will scramble.
4. Turn off the heat and continue whisking for a few minutes to reduce the heart. Transfer the mixture to a container and place in an ice bath to cool the custard as quickly as possible, and stir it regularly.
5. Once the mixture has cooled, cover the container and place in the fridge fro a minimum of 4hrs(or ideally overnight)
6. Churn in an ice cream machine until the mixture is firm, or alternatively follow the still-freezing method.
Honey Dew Melon Granita (A Teafactory experiment)
1 tsp lemon juice
500g honey dew melon (about half a small one)
a good glug of limoncello (optional)
1. First make the syrup. Dissolve the sugar in the water by slowly bringing it to the boil, and then add the lemon juice. Simmer for 5 minutes until slightly viscous then strain & cool.
2. Scoop the melon out & put it in a blender with the cooled syrup. Blend to a puree then strain (I used a potato masher & passed it through a sieve). Add the limoncello if using.
3. Churn in an ice cream machine until firm. Or churn by hand: place the mix in a sealed container and put it into the coldest part of the freezer. After 60-90mins, remove from the freezer & beat the mixture with a fork to make a uniform slush. Return the mixture to the freezer and repeat this process twice, at intervals of 60-90mins. After it has been beaten three times, return it to the freezer for a further hour or so.