Blood Orange Sorbet

blood-oranges

Blood Orange Sorbet
(adapted from a recipe by David Lebovitz)

8 Blood Oranges
1/2 Cup (1100g) Sugar

Slice and juice the oranges.  For every cup of juice, you will need 1/4 cup of sugar.
Measure the sugar required for your quantity of juice into a non reactive saucepan and cover with just enough juice to saturate the sugar.   Heat and stir until sugar is dissolved and add the rest of the blood orange juice.

Chill, and then churn in an ice cream maker for 20 minutes.  Sorbet is best eaten the day it is made.

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Backyard Passionfruit Ice Cream

passionfruit

We have a tangled, overgrown passionfruit vine growing from a neighbouring backyard into our Balmain courtyard.  For years my boyfriend has been throwing the fruit out as they fall off the vine.  But now that I live in the house, too, I squeal whenever I see a passionfruit on the pavers in the courtyard, run down stairs and fetch it – collecting them in a bowl in the kitchen until I have enough to make an ice cream so delicious and heavenly it’s hard to imagine that it has such simple ingredients.  Even an ice cream purist like Andy (vanilla with chocolate sauce, please) has to admit that it is pretty damn good.

Passionfruit Ice Cream
(adapted from a recipe by David Lebovitz)

1/2 cup fresh passionfruit pulp, from 10 passionfruits
1 cup heavy cream
6 tablespoons milk
7 tablespoons white sugar
pinch of salt
4 egg yolks

Scoop the pulp out of the passionfruit and place in a sieve over a non reactive bowl.  Press down on the pulp to squeeze as much juice into the bowl as possible.  When you have close to half a cup, mix in half a cup of the cream and put to one side.

Warm the milk, sugar, salt and the rest of the cream in a small saucepan.  Whisk the egg yolks gently and pour the warm milk mixture into the yolks, whisking to combine.  Pour this mixture back into the saucepan and stir on a low heat, scraping the bottom and corners of the pan with a silicone spatula so that the custard thickens evenly.  This may take up to ten minutes.  The custard is ready when you can run your finger down the spatula and leave a clean line.

Discard the leftover passionfruit seeds and pulp from the sieve and place back over the bowl containing the passionfruit and cream mixture, pour the custard through the sieve and stir into the passionfruit and cream mixture.

Chill and then churn in an ice cream maker for 30 minutes.

Then take ice cream to the dog park at the bottom of the street on a Friday afternoon and share with everyone.  We were very lucky and got some lemon meringue pie in exchange.

Earl Grey Ice Cream

earl-grey-ice-cream

It was very wet in Sydney this weekend.  I combatted the bleak weather by wearing red lipstick and gumboots, and making an ice cream designed especially for rainy days.

Earl Grey Ice Cream
Adapted from the Blackcurrant Tea Ice Cream recipe from David Lebovitz’s The Perfect Scoop

1 cup (250 ml) whole milk
2 cups (500 ml) heavy cream
2/3 cup of sugar
1/4 cup French Earl Grey tea leaves
5 large egg yolks

Warm tea leaves, milk, half the cream and sugar in a medium saucepan. Cover and set aside to steep for 1 hour.

Rewarm the tea-infused milk.  Pour the remaining cup of cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks.  Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.  Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.  Pour the custard through the strainer into the cream, pressing gently on the tea leaves to extract the maximum flavor from them, then discard the leaves.

Chill and then churn in an ice cream maker for 30 minutes.

Strawberry Basil Syrup

strawberry-mornings

I’m newly back in Sydney after 3 months in North America, and am enjoying slow mornings sitting on the back deck with my cat. Breakfasts are not only slow, but easy – pot set yoghurt with fresh pear or strawberries and some syrup that I made to have with soda water, but that is just too tasty to dilute and waste in a drink.

While I was away my local Marrickville cafe Cornersmith opened up a new space on Illawarra Road, offering fresh local produce and cheese making classes run by Kristen Allan. Kristen’s pot set yoghurt is for sale in the Cornersmith Picklery for $10 a jar and it was that trembly just-set tart opacity that begged me to pour homemade strawberry-basil syrup over my breakfast a few mornings ago. I’m glad I did.

Strawberry Basil Syrup
adapted from the kitchn

2 punnets strawberries, trimmed
Juice of 1/2 lemon
1/2 cup loosely packed basil leaves
1 cup sugar

Blitz strawberries with a bamix or blender wand. Press through sieve to remove seeds. Measure resulting juice into a cup, topping strawberry juice up with water to measure one cup if necessary. Pour juice into a small saucepan with lemon juice, basil, and sugar.

Heat mixture over medium heat until boiling. Simmer 5 minutes, stirring frequently. Remove from heat and let cool. Remove basil leaves and pour into a clean jar.

Can be added to soda water, poured on top of yoghurt or ice cream or eaten with cake.