In 2004 I bought an icecream maker. 12 years later I made my first batch of icecream. This makes love week because it is showing love to an unused piece of kitchen equipment and because it's pink and I love icecream. I had a long time to develop the perfect recipe, rose and cardamom just works, it is a combination made in heaven.
The pink and white chocolate shells do not form part of this recipe. I made these using some wafer shells I found on the same shelf in the supermarket as the icecream cones. I coated the inside with molten white chocolate and gave it a healthy spray with edible gold glitter once set. I coated the outside of one shell with melted white chocolate and decorated with freeze dried raspberries and edible gold. The second half was coated with molten white chocolate dyed pink with fat soluble food colouring and sprinkled with freeze dried raspberries.
The internet is a wonderful thing, I had of course lost the instructions for my icecream maker but was able to download some. It's a good thing I did too, the bowl of the machine needed to be placed in the freezer 24 hours prior to use. If you don't have a machine, I'm reliably informed that you can still make icecream, just pop it in the freezer and stir it every 15 minutes or so until you have the desired consistency.
- 3 egg yolks
- 300ml extra thick double cream
- 285ml full fat milk
- 115g caster sugar
- 1 tsp rose syrup
- Generous pinch of ground cardamom
optional to serve
- Chocolate coated wafers
- Crushed pistachios
- Rose petals
- Read the instructions for your icecream maker, freeze beforehand if need be.
- Whisk the egg yolks and half of the sugar for a couple of minutes with a hand whisk until it lightens in colour and you have thick ribbons.
- Heat the milk, cream and remaining sugar in a large saucepan and bring to just before boiling point.
- With the whisk on constantly, drizle about a third of the hot milk/cream into the egg yolk in a very very very slow stream, you don't want the eggs to curdle.
- Pour the egg into the saucepan with the milk and simmer for approximately ten minutes stirring constantly until the custard thickens and coats the back of a wooden spoon. Remove from the heat and stir in the rose syrup and cardamom.
- Transfer to a bowl and place the bowl in a larger bowl filled with ice for about ten minutes until your custard has cooled right down. Stir occasionally to stop a skin from forming.
- Place a piece of clingfilm/saran wrap directly on top of the custard and refrigerate for at least 4 hours.
- Pour into your icecream maker and follow the manufacturers instructions. Mine took 25 minutes to thicken.
- Place in a tupperware container and freeze for an additional hour to fully harden.