Marmalade

Ice cream

By | Gooseberries, Ice cream, Le Tour de France, Marmalade | 2 Comments

It was my husband who suggested gooseberry ice cream. Can’t think why I hadn’t thought of it before, I am always looking for other ways to use my gooseberries. Not enough to bother with jam, plus I don’t eat much jam only marmalade so I end up freezing my excess berries and then forgetting about them.
I cooked up about 900 g/2 lbs of berries with about 100g / 1/2 cup sugar and when they were soft I pushed them through a sieve and let it cool.
I made a custard base yesterday
250 ml each of whole milk and whipping cream just bought to a boil.
I whisked together 4 egg yolks, 65 g / 1/3 cup sugar and a pinch of sea salt until light. Whisk in the cream mixture and return to a clean pan and cook over medium heat stirring until it is thick enough to coat the back of a spoon. Then strained the custard into bowl set in a larger bowl filled with ice and a little water to cool the custard quickly. As I stirred the custard to cool it I added the chilled gooseberry purée and checked the sweetness. I always refrigerate my ice cream mixtures overnight so the flavours can blend. This morning I poured it into my ice cream maker and churned it while checking out the scenery on this stage of Le Tour de France.Then I put into my freezer to firm up. Here it is –


It was delicious.

Marmalade and Robbie Burns

By | Marmalade, Robbie Burns, Seville Oranges, Whisky | 2 Comments

By late January I’ve had enough of winter and so I’ve been on the look out for Seville oranges to make marmalade. I found the first ones this Friday and then realised of course, it’s Robbie Burns Day on Sunday, the two events always seem to coincide in Toronto. My tribute to the bard is to make marmalade. If you follow this link you’ll learn a little about the history of marmalade and find my recipe. I have half a dozen jars cooling on my kitchen table. The addition of Scotch is my way of toasting the bard – no haggis or piper at my home tonight. I will make haggis one year, but tonight I am cooking sheep testicles! Not sure if they were a favourite dish of the bard, however it is definitely sheep offal. My husband already has the pizza delivery phone number memorized!

A note for lard lovers – I am planning to post step by step lard rendering with photos. Hope top have it up this week.