NO CHURN HONEY ALMOND GINGER ICE CREAM

With poached rhubarb and almond brittle

Hi!

And welcome back to COME FOR SUPPER.

Something sweet for this week because the weather in London is quite frankly, miserable. It might sound silly but its during the winter months that I tend to make ice cream most. A scoop of ice cream seems to me to be the perfect remedy to the dark mornings, grey skies and my constantly(!) cold feet.

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Homemade ice cream has to be one of the nicest things to make for a dinner party and this is a pudding that I pull out in various iterations all through the year. We are in February now so I’ve shared the recipe for poached rhubarb too (with tips on how to get it that perfect perky pink). But during the summer I might serve it with roasted peaches or plums, or just a handful of fresh berries.

There is also something immensely gratifying about pulling a batch of homemade ice cream from the freezer at the end of a good supper. It gives me kitchen goddess energy which as the cook, I feel I deserve, and so should you. I have been making my ice cream this way for years and swear by it. You don’t need any fancy equipment and it doesn’t require any elbow grease. Technically its more of a Semifreddo, but scooped up into a cone or decked with shards of almond brittle it’s all the same thing really. 

My advice when entertaining is to make the ice cream and rhubarb the day before. This way the rhubarb will be deliciously cool and a vibrant perky pink and you can be sure that your ice cream has set. The almond brittle takes no time at all to come together so I tend to make it on the day.

FOR THE NO CHURN HONEY ALMOND GINGER ICE CREAM

Feel free to use cointreau or any other liqueur you might have lying around. I love amaretto for its intensely almond almost marzipan taste which echoes the almond butter. If you don’t like ginger then don’t add it. The ice cream will still be delicious. Take care not to over whip the cream. Although the temptation for stiff peaks is there ensure you stop beating just as you reach droopy peaks or you will end up with solid lumps of cream in your ice cream.

• 150g smooth almond butter

• 70g runny honey

• 4tbsp almond liqueur such as amaretto (you could also use Cointreau)

• 4 eggs separated

• 100g caster sugar

• 300ml double cream

• 50g stem ginger in syrup, finely chopped

• 2 tbsp ginger syrup (from the ginger)