2019-08-01_Red_UK

139

August 2019 | REDONLINE.CO.UK

LIVING

CHOCOLATE GUINNESS

Makes about 1.1 litres

Guinness adds depth to this luxurious ice cream.

In a pan, heat 200g granulated sugar and a 500ml

bottle of Guinness until sugar dissolves. Turn up heat and

bubble for about 10-12min until reduced to 300ml. Cool.

In a separate pan, heat 500ml double cream and 250ml

whole milk until just steaming. In a bowl, mix 4 large egg

yolks and 2tbsp cocoa powder. Gradually stir in milk

mixture. Return to pan (reserve bowl), cook over a low

heat, stirring, until custard thickens. Pour into reserved

bowl, mix in 200g chopped milk chocolate to melt,

followed by Guinness syrup. Cover and cool. Churn

in an ice-cream machine until frozen. Empty into

a freezer-proof container. Cover; freeze until solid.

CHAI ICE CREAM

Makes about 900ml

Aromatic and spicy with no need to churn.

In a pan, heat 300ml milk, 1tsp vanilla bean

paste, 2.5cm piece fresh root ginger, finely

chopped, 6 whole cloves, 2 cinnamon sticks,

broken into pieces, 8 cardamom pods,

bashed open (heat husks also), 1 bay leaf,

½tsp black peppercorns, ½tsp fennel seeds

and 4 Darjeeling tea bags. Bring to boil,

then bubble for 2min. Remove from the heat,

cover and infuse for 30min-1hr. In a large

bowl, whip 400ml double cream until it just

holds its shape (too firm and the ice cream

will have a chalky texture). Add a 397g tin of

condensed milk, then strain in the infused

milk mixture, giving the tea bags a squeeze.

Fold to combine (whisking if needed). Empty

into a freezer-proof container, sprinkle over

some ground cinnamon, if you like. Cover

and freeze until solid.

‘AN INTENSELY

RICH AND MOREISH

ICE CREAM’

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