Ice Cream Trio, artwork by Martyna Zoltaszek

Posted on
in Art & Design, Illustrated Recipes, Recipes, Baked & Sweets

Illustration by Martyna Zoltaszek

Ice Cream Trio, artwork by Martyna Zoltaszek

Posted on
in Art & Design, Illustrated Recipes, Recipes, Baked & Sweets

Sunshine, rollerskates, hot pants and ice cream… our fancy Ice Cream Trio creams has been illustrated by Bristol-based Martyna Zoltaszek. A classic mint choc chip, a decadent black sesame and a girly rose water & goats milk …game on!

A not-so-cold winter in New York and a recent ice-cream making lesson at school has left me on a ice-cream making fiesta- from Asian inspired to Middle Eastern and a all time classic. Here’s a tasty trio of flavours perfect for any time of day and any time of year.

On a recent excursion to Flushing to have lunch, I acquired a bag of black sesame powder, and have been dying to try something with it, so Black Sesame Ice-cream was the obvious flavour choice for round one of ice-cream flavour experimentation.

Ice-Cream Trio

Black Sesame Ice-Cream

  • 3 egg yolks
  • 1/3 cup sugar
  • 3 tablespoons black sesame paste (or you can make black sesame paste using 3 tablespoons black sesame powder & 3 tablespoons honey)
  • 400ml whole milk
  • 3 tablespoon black sesame seeds
  • 200ml cream
  • pinch of salt

In a small saucepan, bring the milk to a simmer and remove from heat.

Whisk the sugar and egg yolk together until pale yellow. Add in black sesame paste and black sesame seeds and whisk until well combined.

Add the milk in to the sesame mixture in a slow, steady stream and whisk until just combined.

Pour the mixture into a saucepan and cooked, stirring constantly over a medium/low heat until the custard thickens (around 176F or 80C). To test for thickness, dip in a wooden spoon and draw your finger through the custard on the back of the spoon, if it leave a distinct line, the custard is thick enough. Be careful not to overcook the custard as the eggs will begin to cook and scramble!

Remove the mixture from the heat and cool the pot down in the bowl filled with iced water. Add vanilla.

While the sesame mix is cooling, whisk the cream with a pink of salt until thick and hard peaks form. Fold whipped cream into sesame mixture and work until combined but do not over mix.

Place in a cream-maker and follow manufacturers instructions, or if you don’t have an icecream maker, transfer to a bowl and place in the freezer. Whisk mixture every hour until mixture if set- around 4/5 hours depending on the freezer.

Having a recent infatuation with everything made of goats milk, and a discovery of a rosewater in my local bodega paved the way for round #2 of flavour experimenting, goats milk, rosewater & cardamon. This was delicious! The rosewater is very subtle as the goats milk and cardamon really take centre stage. I’d like to give it a second go, using normal milk to allow for the flavour of the rosewater to be more apparent.

Goats Milk, Rosewater & Cardamon Ice-Cream

  • 3 egg yolks
  • 1 1/3 cup sugar
  • 250ml rosewater
  • 400ml whole milk
  • 1/2 teaspoon ground cardamon
  • 5 cardamon pods, crushed
  • 200ml cream
  • pinch of salt

In a small saucepan, bring the milk, ground cardamon and cardamon pods to a simmer, remove from heat and let sit for 30 minutes to let flavours infuse.

While milk is infusing, add the rosewater and 1 cup of sugar in a small saucepan and , cook over medium heat until sugar dissolves and liquid reduces to a syrupy consistency. Remove from heat.

Whisk the sugar and egg yolk together until pale yellow. Pour in slightly cooled rosewater syrup in a slow steady stream and whisk until combined. In a steady stream, slowly pour the milk, whisking until just combined.

Pour the mixture into a saucepan and cooked, stirring constantly over a medium/low heat until the custard thickens (around 176F or 80C). To test for thickness, dip in a wooden spoon and draw your finger through the custard on the back of the spoon, if it leave a distinct line, the custard is thick enough. Be careful not to overcook the custard as the eggs will begin to cook and scramble!

Remove the mixture from the heat and cool the pot down in the bowl filled with iced water. Add vanilla.

While the rosewater mix is cooling, whisk the cream with a pink of salt until thick and hard peaks form. Fold whipped cream into the rosewater mixture and work until combined but do not over mix.

Place in a cream-maker and follow manufacturers instructions, or if you don’t have an icecream maker, transfer to a bowl and place in the freezer. Whisk mixture every hour until mixture if set- around 4/5 hours depending on the freezer.

I’ve never really been a fan of mint choc chip, but using fresh mint leaves give the ice-cream a real mint flavour that is light and refreshing.

Mint Choc-Chip Ice-Cream

  • 3 egg yolks
  • 1/3 cup sugar
  • 1/4 cup fresh mint leaves
  • 1/2 cup choc chips
  • 200ml cream
  • pinch of salt

In a small saucepan, bring the milk and mint leaves to a simmer, remove from heat and let sit for 30 minutes to let flavours infuse.

Whisk the sugar and egg yolk together until pale yellow. In a steady stream, slowly pour the milk, whisking until just combined.

Pour the mixture into a saucepan and cooked, stirring constantly over a medium/low heat until the custard thickens (around 176F or 80C). To test for thickness, dip in a wooden spoon and draw your finger through the custard on the back of the spoon, if it leave a distinct line, the custard is thick enough. Be careful not to overcook the custard as the eggs will begin to cook and scramble!

Remove the mixture from the heat and cool the pot down in the bowl filled with iced water.

Whisk the cream with a pink of salt until thick and hard peaks form. Fold whipped cream into the mixture, add choc chips and work until combined but do not overmix.

Place in a cream-maker and follow manufacturers instructions, or if you don’t have an icecream maker, transfer to a bowl and place in the freezer. Whisk mixture every hour until mixture if set- around 4/5 hours depending on the freezer.