Horseradish and lady’s smock ice cream with hot summer jam

Yield:12 servings

Horseradish and lady’s smock ice cream with hot summer jam is an interesting combination of flavours

Ingredients:

For the ice cream

• 350 ml double cream
• 175 ml milk
• 100 grams sugar
• 1 tsp. grated fresh horseradish
• 3 egg yolks
• 1 tsp horseradish juice
• 1 handful of lady’s smock, a herbaceous plant, also called cuckoo flower, optional

For the jam

• 50 grams caster sugar
• 2 pieces of lemon peel
• 2 sprigs of rosemary
• 50 grams cherries, pips removed
• 50 grams strawberries
• 50 grams stock syrup; sugar and water boiled together to make a syrup
• 50 grams blackberries
• 50 grams raspberries
• crystallised rose petals, to garnish
• biscuit, to serve

Method

1. Prepare the ice cream. Pour the cream and milk into a saucepan and heat being careful not to boil. Add half the sugar and the grated horseradish and bring to the boil. Place the remaining sugar and the egg yolks into a clean bowl, set over a pan of simmering water and whisk until thick, pale and frothy.
2. Fill a sink with 3-4 inches of cold water. Whisk the hot milk and cream mixture into the frothy egg yolks. Remove the bowl from the heat and stand in the cold water. Stir in the horseradish juice and the lady’s smock. Either place into an ice-cream maker and churn until frozen or tip into a plastic container and freeze, stirring every hour until frozen. Freeze overnight.
3. Prepare the summer jam. Place the sugar into a pan and heat gently. Add the lemon peel and rosemary and when the sugar starts to melt, add the cherries and strawberries. Pour in the stock syrup and turn up the heat slightly. Stir in the blackberries and raspberries and when they just begin to soften, take the pan off the heat.
4. To serve, spoon the hot summer jam into a bowl. Top with a scoop of the ice cream and finish with a scattering of crystallised rose petals and a biscuit.

total: 12 hours
preparation: 15 minutes
cook: 10 minutes