Le Serre Nuove – Thoughts from Glasshouses

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Blueberry & Chocolate Ice Cream

The New Year begins with detox. The Christmas excess and the couple of extra pounds your girth is showing implies that the resolutions of the New Year should be of healthier eating and more exercise. The promises to eat more certain types of food and the promises to cut down on the things that are worse for you; I had made a similar resolution to do that, but I got a new toy for christmas, a new ice cream machine, and was itching to have a play with it. So I lasted three days.

Two of my favourite ingredients are Cacao and Blueberries. Cacao is basically raw chocolate – or more specifically cocoa solids without any cocoa butter, and has gained increasingly popularity in the UK not least as a result of the efforts by Willie Harcourt Cooze, who launched his own series of Cacao products and ‘delectable’ chocolate range. It is amazingly versatile and can be used in a variety of ways (see my earlier post for Venison Stew as an example). The thing I like about it the most is that you can determine how ‘chocolately’ you want to make it, by reducing or adding more sugar, cream or butter. I’ve made this previously by using very little sugar, it is very bitter and a little sour, but a fantastic flavour. Blueberries too, are a very sweet fruit, and very refreshing, and the sweetness of the blueberries compliments, and contrasts, the bitterness of the cacao.

I decided to make this as a chocolate ice cream with a blueberry purée through it. If you wish, you may prefer to simply make a chocolate ice cream, and serve with fresh blueberries.

Blueberry & Chocolate Ice Cream
For the Chocolate (for a Ganache)
100g Cacao
100g Cream
30g Sugar (or to taste)

Grate the cacao and melt over a ban-marie. Add the sugar and cream and mix together until the sugar has dissolved. Leave to cool and thicken.

For the Ice Cream
700 ml Milk (I used Jersey Cow’s Milk in this instance)
6 egg yolks
75g sugar

Separate the egg yolks and whisk together in a large bowl. In a pan hit the milk and sugar over a low heat until the sugar has dissolved (do not let it boil). Slowly, and ensuring you are whisking all the time, gradually add the milk and sugar mixture to the egg yolks. Whisk until the mixture has combined. Return to the heat to allow the mixture to thicken slightly, until it coats the back of a spoon. Mix the ice cream and ganache together and chill for about 6 hours.

Meanwhile, blend 400g of blueberries in a food processor. Pass through a sieve to form a purée.

Once the custard has chilled, churn in your ice cream machine (per your manufactures instructions), normally about 30 minutes. You can either add the purée five minutes before it has finished churning or simply mix together before hand. Serve immediately or freeze for up to a week.

Given how cold Scotland has been recently, and even though we have just had Christmas, this did not feel out-of-place in the depths of winter. It is was a welcome change to some of the food we’ve had recently, and certainly made me start thinking about the summer and not about VAT increase.

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