Citrus Custard Ice Cream Log with Morello Cherry Drizzle

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This latest dessert is perfect for family holiday celebrations, such as Easter (Happy Easter everyone!). The rich, decadent taste will leave you sighing in satisfaction. And the best part is: no ice cream maker required! 

As you all know, Jon is off at Paleofx this week, and he is loving every bit of it. Of course, I miss him like crazy (like, CRAZY), so I have been distracting myself... with food. This is the result. The process for this recipe was inspired by a new cookbook I picked up recently, called Homemade. It's not paleo/primal but is very rustic and lovely. 

By the way, did I mention that I love cream? And cherries? Hm. You may have guessed that last one already considering that this is the second cherry recipe in a row. I promise we will move on to other flavours next, I think I have finally got that out of my system.

For those of you who are dairy free, you can use full fat coconut milk (organic, gum free), but for the second portion of the recipe where the cream is whipped, you will need to follow these instructions from Agaist All Grain. 

If you're not a fan of cherries, fear not, just substitute with melted chocolate. 

Hope you guys enjoy!

Lots of love

Barbara

TIME: Prep 20-30 min Freeze 6 hours

YIELD: 1 large log (serves 8-10)

INGREDIENTS:

Ice Cream

2 cups whole organic whipping cream

3/4 cups orange juice (without pulp)

1/4 cup freshly sqeezed lemon juice

1 tbsp lemon rind

6 free range egg yolks

1/3 cup local raw honey

Cherry Drizzle

3/4 cup frozen black cherries

1/4 c morello cherry juice (or other cherry juice concentrate)

1 tbsp local raw honey

2 tbsp water + 1 tsp arrowroot flour

OPTIONAL SUBSTITUTION: Melted chocolate as a drizzle. Melt on double boiler, place in piping bag, and decorate.

PROCESS:

Citrus Custard Ice Cream Log

1. Separate yolks from whites, and place yolks into a large bowl. Add honey, and beat with a hand mixer on high for 5 min. The mixture will increase and become shinier.

2. Add orange juice, lemon juice, and 2/3 cup cream to yolks/honey. Mix.

4. Transfer mixture to a pot, and heat on med-high until it comes to a boil. Beware that it will rise when it boils, so use a large pot. Once it hits a boil, decrease temp a bit so it continues to simmer, and mix continuously for 5 min. You will notice the custard will begin to stick to the bottom a bit.

5. Transfer custard to a large and wide bowl. Stir in the lemon rind. Let cool to room temp. Since it's spring, I put it in front of an open window.

6. Meanwhile, pour the rest of the cream (1 1/3 cup) into a bowl, and whip with a hand mixer until it becomes whipped cream.

7. Once the custard is room temp, fold it into the whipped cream, and stir until completely mixed.

8. Take a loaf pan, and line it with plastic wrap lengthwise and horizontally (2 pieces + leave wrap hanging over the sides). Pour the mixture into the pan, and fold the remaining wrap over. Freeze for 6 hours.

Morello Cherry Drizzle

1. In a blender, blend cherries, cherry juice, and honey until smooth.

2. Transfer to a pot, and heat on med/high until it reaches a boil. 

3. In a small bowl, mix water and arrowroot powder. Add to saucepan just before mixture hits a boil.

4. Allow honey/arrowroot/raspberry mixture to boil for 1 min, stirring, and then decrease temperature to a simmer, and stir continuously (so it does not stick to the bottom) for 5-6 min. You will see the drizzle thicken significantly.

5. Let mixture cool completely. Place in a piping bag, and once the ice cream log is removed from the fridge, decorate according to your tastes. 

6. Cut the log into pieces, and serve on a pretty plate! 

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