Cart 0 items: $0.00

Rosella + rivermint sugar recipe

Macerated spring berries, vanilla bean ice cream

Click here to view video

Fresh, zesty and incredibly refreshing on a hot summers day. The ice cream recipes makes more than you will need for this recipe, but feel free to change out the berries for stone fruits as summer progresses. The liquid glucose is not essential but does make the ice cream lovely and soft directly out of the freezer , perfect for midnight snacks!

For the ice cream

500 mls heavy cream

200 mls full cream milk

1 vanilla bean split and scraped

150 grams caster sugar

9 egg yolks

50 grams liquid glucose

For the Berries

1 cup strawberries

½ cup black berries

½ cup raspberries

¼ cup blueberries

¼ bunch fresh mint

1 tbsp. rosella and rivermint sugar

Juice of one lemon

For the vanilla ice cream bring the milk, cream, glucose and vanilla bean to a simmer in a saucepan, stirring occasionally. While this is happening, whisk the yolks and sugar together in a large bowel until pale and creamy. Once the cream is just approaching a boil, tip the milk mixture over the egg mixture, whisking as fast as you can. Done correctly the heat of the milk with pasteurize the eggs creating a velvety custard. Chill in the fridge and churn in an ice cream churner or alternatively place into the freezer and stir every 15 minutes until set.

For the berries, remove the stems of the strawberries and cut into quarters, halve the black berries and raspberries and place into a bowl with the whole blueberries. Dress with the lemon juice and Rosella and rivermint sugar, leave to sit in a warm place for at least 20 minutes or up to an hour. Finish with freshly torn mint. Serve with the ice cream and the delicious syrup that forms in the base of the mixing bowl