(Roskilly’s ‘After eight mint choc-chip’ ice cream and an apple crumble and ginger milkshake)
This sunny glorious week my sister and I were wise enough to have booked a little trip to Sennen Cove, our usual home away from home down at Lands End for some surf and beach time. On the only one drizzly morning we made our long awaited pilgrimage to the Roskilly’s Farm where they make, hands down, the best ice cream and as an ice cream enthusiast I thought it only fitting. Even the calves looked content and happy- surely because they know that their Jersey milk is being put to delicious use! Each flavour tastes exactly as it should…from Rhubarb to Apple Crumble, Ginger Fairings to Malty Mystery and Salted Caramel or, my ultimate favoruite, toffee and hazelnut which, quite frankly, tastes like a chilled mouthful of Ferrero Rocher! The choices are endless so naturally we had to have a milkshake and a tub for…..ermm….lunch?
(Some happy Jersey calves)
Although my freezer is full of homemade ice cream experiments and flavours, after visiting this little haven I had to try some more. It’s only polite. And the weather seems to be sticking around too…
Peach and Lavender Ice Cream
- 400ml whole mlik
- 300ml double cream
- 125g caster sugar
- 1 vanilla pod, seeds scraped
- 6 egg yolks
- 6 large ripe peaches (or 1 can/400g ish of peach halves- this will give you a more peachy flavour)
- 1 heaped tsp lavender (optional)
- 1-2 tbsp honey
- Handful of cooked crumble mixture
- If using fresh peaches, preheat the oven to 200°C . Half and core the peaches and drizzle with about 1-2 tbsp honey. Sprinkle with the lavender and roast in the oven for about 30 minutes until soft. Leave to cool. Remove the skins if you like (I didn’t).
- Now start the custard base. Whisk the egg yolks and sugar in a large bowl with a tea towel beneath it.
- Heat the milk, cream, and the vanilla seeds (and pod) on a low heat until just below boiling. Remove the pod and discard
- At this point, whisk the yolks continually and pour over the hot creamy milk in a steady stream to prevent it scrabbling. When all is added return the mixture to the pan and on a VERY low heat, stir the custard until it begins to thicken and coats the back of a wooden spoon. Keep the heat low to prevent it from scrabbling.
- Once thick enough, pour into a large bowl and place this bowl on ice to cool. Puree or roughly mash (for the desired texture) the cooled peaches in a processor or do the same with the canned peach halves, leaving some chunky pieces for texture. Stir through the custard and leave to cool.
- Once cooled, churn in an ice cream maker until set. Towards the end, add all but a handful of crumble mixture.
- Pour into a container, top with the leftover crumble and freeze.
Note: For a softer texture, add a splash of peach liqueur perhaps…?
