Spicery Kitchen Blog

Freestyle Friday.....

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Written by Alice
Published on 11th July 2014 at 15:09 • No comments yet, be the first!
So another Friday is upon us, time to whip up a quick blog to let you know what we've been getting up to during the week and a quick recipe idea (I've now decided Friday's are freestyle day i.e as well as doing some future box testing I'll also try and make something completely unrelated to any of the kits or boxes (although it'll almost definitely include some spicing)). We're already on to testing the subscription box recipes for Nov/Dec/Jan. This week we had Hungarian Porkolt TWICE. It's a hearty beef stew with lots and lots of Hungarian paprika. Good, hearty and warming but not a dish for the middle of summer. To cool us down we had to make use of our newest Spicery kitchen team member.....and Andrew James ice cream machine. 1st up was Nectarine, ricotta and cinnamon - quite nice flavour but slightly grainy texture. Next white chocolate, green cardamon and raspberry - unfortunately there was a small accident involving the custard being cooled in the sink and someone over zealously filling their water bottle resulting in ruined custard.

Lovely creamy cardamon and white chocolate custard (pre water splillage)

Shame, but luckily for Amy next one was dairy free.  Round 3 - Coconut, cardamon and raspberry ripple - success at last! Good texture if a little heavy on the cardamon and coconut (but heh, it's all a big learning curve!)

Coconut, cardamon and raspberry ripple ice cream

Coconut, cardamon and raspberry ripple ice

Ingredients: 600ml full fat coconut milk 5 egg yolks 5 tbsp sugar 1 tbsp cornflour 1 tsp ground green cardamon or the seeds of one vanilla pod A punnet of raspberries

Instructions:

  1. Heat a saucepan with about 2 inches of water and place a heat proof bowl over the top
  2. Add the egg yolks and 4 tbsp of sugar to the bowl then whisk in the coconut milk
  3. In a small bowl mix 2 tbsp of the warm coconut milk mixture with the cornflour then whisk it all back into the bowl
  4. Continue heating and whisking the custard over the pan of water for 5-10 minutes until it's the consistency of thick cream
  5. Cool the custard to room temperature (if you use the sink and cold water method then tell your colleagues that it is custard in the sink and not just a dirty bowl)
  6. If you have an ice cream machine get the custard churning. If place int the freezer and every so often break up the ice crystals with a fork or whisk
  7. Meanwhile mash the raspberries together with the remaining sugar then blast in the microwave for a minute or two
  8. When the ice cream is nearly set pour the raspberry mixture into the machine or stir in if using the freezer method
  9. Serve with a few biscuits on the side. Nice
 

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