I recently received the most gorgeous bouquet of kumquats from my neighbour with very sexy ankles. I ate one immediately and it burst with flavour! The kumquat is ever so perfectly sweet and tangy. You can eat these delicious little citrus treats peel and all. The peel tends to be even sweeter than the flesh. Their bright colour and zingy flavour made me think of warm weather, the beach and summery things like ice cream.
The kumquat’s tart and tangy flavour profile also got me thinking about the tub of gooseberries in my fridge. They turned out to be a match made in heaven. Both flavours sang together as they bubbled away into a zesty compote. Making a compote and then stirring it into the vanilla base gives this ice cream a wonderful texture and pockets of sweet and sour.
As mentioned in the recipe if you don’t have an ice cream machine do not fret! Pour the vanilla mixture into a ziplock bag and freeze. Remove and break into chunks and whizz in a food processor, blender or with a stick blender if that’s all you have! Most of the time you can get around any fancy equipment required in a recipe with a little bit of a MacGyver attitude.
Kumquat and gooseberry ice cream
- 300ml milk
- 300ml cream
- 2 vanilla pods
- 70g caster sugar
- 4 free-range egg yolks
For the compote:
- 200g kumquats, deseeded, sliced into quarters
- 200g gooseberries, sliced in half
- 50g caster sugar
- 100ml water
- splash of brandy
Place kumquats, gooseberries, caster sugar, water and brandy in a saucepan. Slightly mash the fruit into the sugar and leave for 30 minutes.
Place saucepan on medium heat and simmer gently, stirring occasionally until the fruit is soft and jam like. Around 15 minutes. Scrape into a bowl and place in the fridge to cool completely.
*prep an ice bath
Pour the milk and cream into a medium saucepan. Slice the vanilla pods and scrape in the seeds. Pop in the pods as well and bring to a simmer.
While the milk and cream are heating whisk the sugar and egg yolks together until pale and fluffy.
Just before the milk mixture starts to boil pour about a cupful into the eggs and whisk as you pour to temper the eggs. Pour the rest of the hot mixture in and whisk well.
Return the mixture to the heat and using a spatula cook the mixture gently until it thickens and coats the back of a spoon. (85˚C for those with a thermometer.)
Sieve the mixture into the bowl and place in an ice bath. Stir until completely cool to stop the cooking process. Pop in the fridge if necessary.
Transfer the ice cream base into an ice cream machine and churn according to manufacturer’s instructions.
*If you do not have an ice cream machine pop the mixture into a ziplock bag and freeze. Once frozen break into chunks and pop in the food processor or blender and blend until smooth and creamy.
Scoop ice cream into a bowl once completing either method. Fold cooled compote into the ice cream base to form compote ripples and freeze.
Scoop and serve with fresh gooseberries and kumquats.