August 1, 2007
Little Fluffy Clouds
I was browsing for rosewater and came across this image on the Dallas Times website (don't ask!) Aparently it's produced by a pair of Iranian (Persian) brothers who live in Los Angeles and set up their ice cream parlour 20 years ago. Their website, MashtiMalone is on my favourite things list on the right. They also do Rosewater & Ginger and Orange Blossom & Pistachio. My mouth is already watering! So I thought about ice-cream recipes that I had to hand and thought I would post this one. The sheeps yoghurt gives it a wonderful lightness and many dairy intollerant folks can cope with the combination of cream and sheeps yoghurt (in small portions!). My favourite way to serve this is with a few crushed (dried) rose petals and chopped pistachios, and an extra teaspoon of rosewater sprinkled over the top.
The rosewater in this delicate ice cream is hard to detect, but leave it out and the marshmallow roundness of the flavour will change. It’s a great dinner party desert with some sophisticated almond thins, but children will also love its comforting simplicity.
360ml Double Cream
4 Large Egg Yolks
2 ½ oz Palm Sugar or Raw Clover honey
300g Live Sheep's Yoghurt (or greek style yoghurt)
1 tsp Vanilla Extract
6 tsp Rose water
2 tsp Lemon Juice
Put the egg yolks in a large bowl with the palm sugar/honey and whiz with an electric whisk until they are pale and thick. You can do this by hand, but it will take a little longer.
Heat the cream to just below boiling point (steam will start to rise) and whisk it into the egg yolks in a thin stream. Wash out the pan and return the custard to a low heat, stirring constantly, until it is thick enough to coat the back of the spoon when you lift it out. Pour into a bowl and chill until cold.
Into the chilled custard stir the vanilla, rose water, lemon juice and yoghurt. Taste to check it is sweet enough – a really tart yoghurt might need more sugar, but it shouldn’t be a really sweet ice cream. You might want to add another teaspoon of vanilla too depending on the strength of your vanilla extract.
Pour into and ice cream maker and churn till frozen, or pour into a large shallow container and stir thoroughly every 15-20 minutes until frozen. You can stir it less, but the result will be more granular as the ice crystals will be larger. If you are making it in advance, store in an airtight container in the freezer and remove to the fridge a good hour before you plan to eat it. For a really smooth result, process it in a blender or food processor once it has defrosted a little.
Posted by Naomi Devlin