Well, after a scorchingly hot late spring, British summertime has settled into the usual pattern of warmish and overcast / warmish and wet. Do a spot of people watching in any public place and you will see…
- people wearing winter coats, because it’s not sunny;
- people wearing next to nothing, because it’s SUMMER;
- bizarre variations on the above, such as the strappy top/Ugg boot combo!
Still, the weather gives us something to talk about at the bus stop, or indeed in a tearoom, over a nice traditional cream tea. What if it is hot and you can’t decide between a scone with clotted cream and jam, or an icecream?
In a sudden flash of genius I thought “why not combine the two?”
And so, that is how scone flavour icecream came to be. First you will need a scone. Of course, I am in favour of an homemade scone, but I suppose a shop bought one would work, though I strongly dissaprove! I’m sure I’ve already posted my favourite scone recipe somewhere, but I’ll probably post it again soon.
Scone Flavour Ice cream
- 1 scone
- 300ml milk
- a 500g (or thereabouts) pot of clotted cream
- 90g caster sugar
- 4 egg yolks
- around 300g strawberries and another 60g of sugar OR half a jar of good quality (and not too thick) strawberry jam/conserve
- 1 tbsp lemon juice
First flavour the milk by heating it to almost boiling and adding the crumbled up scone. Cover and put to one side.
Next make the strawberry jam ripple. Chop the strawberries and put in a small saucepan. Add the 60g sugar and the lemon juice and heat gently until the strawberries are soft and syrupy. Put to one side. When cold, pop it in the fridge to chill. If you are using jam you can skip this step.
After an hour or two the scone pieces should be very soft. Use a hand blender or food processor or whisk, to thoroughly combine the scone and milk.
Beat the egg yolks and sugar in a large bowl until thick and creamy. Re-heat the milk to almost boiling and pour over the egg yolks, whisking continually. Pour the mixture back into the saucepan and stir (with a wooden spoon) over a medium heat, until thickened.
Remove from the heat and stir in the clotted cream. Allow to cool, then chill in the fridge for a couple of hours.
Make the ice cream following your machine’s instructions. When it’s done, scoop into a tub, gently spoon over the strawberry sauce/jam and gently ripple it through the icecrean with a metal spoon. Freeze until firm.
Don’t be put off by the idea of a scone dissolved in milk, it really worked! Maybe I should bring back ice cream of the month, what do you think?
Q: What’s the fastest cake in the world? A: Scone!