Content on this page requires a newer version of Adobe Flash Player.

Get Adobe Flash player







ALMOND BLOSSOM ICE CREAM
Makes about 1300ml

60g almond blossom – refer to image left to see how they are collected
220g caster sugar
60g green almond kernels OR substitute with 30g bitter almond paste
1kg pouring cream…we use Jersey Dairy, Barossa Valley
2 vanilla pods, split and scraped
10 x minimum 60g eggs, egg yolks

METHOD
Weigh the almond blossom and sugar into Thermo and blitz scarping down a couple of times until very fine. Add the green almonds or bitter almond paste and mix thoroughly.

Weigh the cream into a microwave bowl, add the vanilla pods and the almond blossom sugar mix and give it a good whisk. Microwave on 900W for 8 minutes and 30 seconds…> while this is happening put the egg yolks into the Thermo and mix them together.

When the timer goes, without delay sit a jam funnel in the Thermo, with the motor running, add a sieve an strain about half of the cream mix into the egg yolks and mix well. Return this mix to the infused cream in the microwave bowl, whisk to combine and immediately return it to the microwave 600W for 1 minute 30 seconds.

Whisk again, cover and set a timer for 1 hour. When the timer goes, strain pushing hard against the sieve strain. Chill and churn.

How are we going to serve this ice cream

  • Pavlova made with violet sugar
  • Garnish violets for preference but for us it will be violas…unless we get lucky
  • Farm cream whipped with a touch of violet sugar
  • Blueberries
  • Crystalised violets
  • Fresh passionfruit
  • Ann Oliver
    Food Editor and Publisher
    August 8, 2017
    Copyright © Ann Oliver 2017


    posted Monday August 7, 2017