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THE DEUX-SÈVRES MONTHLY

Strawberry & Rosewater Ice-cream. Strawberries and cream are the quintessential British dessert, and I have combined those evocative flavours of summer with one of my favourite ingredients – Rosewater. INGREDIENTS 500g Hulled Strawberries 5tbs Rosewater 8OOml of fresh double cream and milk combines (at a proportion of at least 50/50) 150g Vanilla Sugar 8 Egg yolks (I used organic) 1tbsp Cornflour METHOD 1. Hull and cut up the strawberries into quarters. Lay on a plate and sprinkle with the rosewater. Leave to infuse for at least one hour at room temperature. Stir occasionally to amalgamate the rosewater thoroughly. 2. In the meantime prepare the custard. Add vanilla sugar, cornflour and egg yolks to a deep bowl. Beat until mixed well. (I use cornflour to minimise the risk of splitting the custard) 3. Slowly heat up the cream and milk in a saucepan until it is considering its ascent up the pan sides to come to a full boil. BEFORE this happens, take the pan off the heat and pour into the egg and sugar mixture. Beat the mixture hard. 4. In a clean saucepan, return the mixture to the heat and gently heat and stir (or beat) until the mixture thickens. Remember here that we are not looking to cut it into polenta like slabs – a gentle thickening to a pouring consistency is sufficient. 5. Cool the mixture down. Do this by way of some ice in a large bowl placed below the pan, but NEVER in the fridge – this will seriously affect the operating temperature and the other food stored there.

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After the strawberries have macerated, purée them in a blender. To make the ice cream either pour into the ice cream maker and set to churn and freeze, or pour the mixture into a plastic lidded container and place in the freezer. In this case, the mixture will need to be broken up and mixed a few times during the freezing process in order to reduce the formation of ice crystals in the preparation. Serve with a few additional strawberries, in cones or wafers or simply on its own.

To read more culinary musings by Helen, visit: http://haddockinthekitchen.wordpress.com

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by Helen Aurelius-Haddock

~ The Deux-Sèvres Monthly ~ Sarah Berry, La Bartière, 79130, Secondigny. Tel: 05 49 70 26 21 page 14

The Deux-Sèvres Monthly July 2011  

English language magazine for the Deux-Sèvres and surrounding departments in France.

The Deux-Sèvres Monthly July 2011  

English language magazine for the Deux-Sèvres and surrounding departments in France.