Читать книгу Rogan - Simon Rogan - Страница 23

SWEET CICELY ICE CREAM

This is a gently fragrant ice cream, infused simply with sweet cicely. The best way to retain the flavour of this herb is to keep cooking to a minimum, so here it is briefly blanched to preserve its colour, then added to the ice cream mixture at the last minute.

SERVES 4

60g sweet cicely leaves

150ml whole milk

225ml double cream

50g caster sugar

4 egg yolks

juice of ½ lemon

Bring a large saucepan of water to the boil and blanch the sweet cicely leaves for 30 seconds. Remove with a slotted spoon and refresh in a bowl of iced water. Drain and squeeze out the excess water.

In a medium, heavy-based saucepan, bring the milk, 175ml of the cream and 25g of the sugar to the boil. Once the mixture is boiling, remove it from the heat and gradually pour it on to the egg yolks in a large heatproof bowl, whisking constantly to prevent the eggs from scrambling. Return to a clean saucepan and cook over a low–medium heat, stirring constantly, until the temperature of the mixture reaches 80°C (check with a thermometer). Strain the mixture through a fine sieve into a clean bowl, cover and leave to one side.

Put the remaining 25g of sugar in a small, heavy-based saucepan with the remaining 50ml of cream and warm over a low heat. Once the sugar has dissolved, add the mixture to a blender with the blanched sweet cicely and blitz to a purée, then cool it down as quickly as possible by transferring it to a bowl set over ice to maintain the green colour.

Once cool, combine the two mixtures, then add the lemon juice and churn in an ice-cream maker until frozen. Serve at once or transfer to a freezerproof container and store in the freezer until required.