Something amazing has happened this past week – Britain has actually had some Summer! As in actual hot, sunny days and clear blue skies rather than torrential rain and gloom… This has meant that I’ve been having to get up early to walk Ringo before it gets too hot to move and the pavement burns his little paws, and all I’ve wanted to eat is ice cream and watermelon, but I’m certainly not going to complain about some much needed sunshine! The heat has also been a good excuse (not that I’ve ever needed one) to put my ice cream maker to good use and this white chocolate allspice ice cream is one of my recent creations.
The ice cream consists of a custard base flavoured with white chocolate and a hint of ground allspice (also known as pimento); not so much that it overpowers the white chocolate (which does not have as robust a flavour as dark chocolate), but enough to temper the sweetness a little and add a warm, spicy note. Allspice is so called because it’s taste is said to resemble a combination of cinnamon, nutmeg, cloves and pepper, which makes it a good ‘all-round’ spice to use in both sweet and savoury dishes. The ice cream is smooth, creamy, rich and oh-so-delicious; and would work equally well in the Autumn and Winter alongside a warm slice of pie or steamed pudding as it does in the Summer, either on it’s own or with a scattering of juicy red berries.
White Chocolate Allspice Ice Cream
- 230 g (8oz) white chocolate chopped
- 450 ml (scant 2 cups) whole milk
- 125 g (1/2 cup + 2tbsp) caster sugar
- pinch salt
- 1/4 tsp ground allspice (pimento)
- 6 large egg yolks
- 300 ml (1 + 1/4 cups) double (heavy) cream
Place the chocolate in a large, heatproof bowl and set a sieve over the top.
Heat the milk, sugar, salt and allspice in a pan until almost simmering. Meanwhile, whisk together the egg yolks in a large bowl until smooth. Gradually add the hot milk to the egg yolks, whisking constantly.
Return the mixture to the pan and place over a medium-low heat; stir constantly until it has thickened enough to coat the back of a spoon, do not let it boil.
Pour the hot custard through the sieve onto the white chocolate then stir until the chocolate has melted, mix in the cream. Taste and add more allspice if required.
Cover the bowl, allow to cool then refrigerate until completely cold. Stir until smooth then churn in an ice cream maker according to the manufacturers directions; transfer to a lidded container and freeze for a couple of hours until firm.
I am sharing this with Saucy Saturdays hosted by The Flavour Bender, Take Two Tapas, La Petit Chef and Mid-Life Croissant, Fiesta Friday hosted by The Not So Creative Cook and Faith, Hope, Love & Luck, Foodie FriDIY, Foodie Friends Friday and Friday Features