ice cream & pancake
It’s half term week for Giselle! yay! I was starting to fade and we were in dire need of a break from the alarm clock and the cold, dark mornings. We’ve been pining after and planning what we’d use the week-long break for. The first thing on our list was Kew Gardens and we ticked that off the list on Saturday (More on that later in the week), she also requested to bake a cake, chocolate of course. Valentines day lands in half term week this year and we made plans to eat something special on the day too, our day will go a little something like this……she’ll wake up at 6 am and come to my room to sleep for the rest of the morning as she does every morning, then our day will consist of a movie/cartoon marathon and we’ll eat something special, that something special was supposed to be almond meringue biscuits topped with vanilla mascarpone cheese and raspberry and red currant curd, however, I been outbid (said in the accent of Mr Fenner from the princess and the frog…..which, we will be watching). Because curd makes a certain 7-year-old turn her nose up at my efforts I had to scrap that plan and instead we agreed on an alternative ........... Ice cream…but it has to be clotted cream ice cream because that’s her fave, pancakes….but it has to be a dutch baby because I really dislike making pancakes, and I threw in the cherry sauce because…….well because I wanted a sauce. I made and shot this in advance for the site because I wanted to take it easy this week and give her and the plans we made my full attention. Without further delay, here it is, A lovely dutch baby with brown sugar clotted cream ice cream and cherry sauce
brown sugar clotted cream ice cream
2/3 cup/ roughly 125 grams of sugar
6 egg yolks
1 1/2 cups/ 300 grams clotted cream
2 1/2 cups whole milk
1 tbsp vanilla bean paste
In a glass bowl, beat the egg yolks, vanilla and sugar until pale and fluffy, about 5 minutes.
In a suitably sized pan, add the clotted cream, milk and double cream and allow to scald over low to medium heat. Be careful not to boil.
Once you’ve scaled your milk and cream mixture, remove from heat. Under steady whisking, add a cup of scalded milk to the whipped egg and sugar mixture making sure everything is thoroughly mixed in, repeat the process once more. After thoroughly mixing.
Pour the egg and milk mixture into the pan that contains the remainder of scaled milk. Return to the heat and allow to cook over low to medium heat. Stir constantly until the custard begins to thicken. you’ll know it’s good to go if you dip your wooden spoon into the mixture and are able to draw a clear line through the custard on the back of the spoon. At this point, it is important that you do not allow the custard to boil as it may begin to curdle.
Once custard thickens, remove it from the heat, transfer it to a glass bowl and allow to cool completely before covering and thoroughly chilling in the fridge for a few hours or overnight.
Once the custard is chilled, give it another good stir before transferring to your ice cream maker. Allow it to process until it is nice and thick.
Frozen Sweet Cherries
1/2 cup sugar
1 tsp corn flour
1/4 cup kirsch (optional)
1/4 cup bourbon (optional)
1 tsp vanilla bean paste
lemon juice to taste
Throw all your ingredients, except the fresh cherries, into a saucepan, bring to the boil over medium heat. Reduce heat and allow to simmer for 20 minutes. Add your pitted fresh cherries and allow to simmer for a further 20 minutes, or until your sauce is syrupy and your frozen cherries are jammy. Remove from heat, allow to cool completely, transfer to an airtight container and refrigerate until you are ready to use it.
dutch baby pancake
100 grams plain flour
150 mls whole milk
3 large eggs
75 grams granulated sugar
2 teaspoon vanilla extract
1 teaspoon salt
2 tablespoons unsalted butter
preheat your oven to 220 degrees Celsius and place a cast iron frying pan or a oven proof frying pan into the oven.
Add flour, milk, eggs, sugar, vanilla & salt to blender or food processor and blend for a couple of minutes. Allow your batter to rest for 5 to 10 minutes.
Remove the pan from the oven, add the butter to the pan and allow to melt, swirling to coat the bottom completely.
Pour in the batter and return to oven. Allow to cook for 15 to 20 minutes or until fluffy and golden.
Remove from oven and serve