| Prep: 30 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 460 | 30g | 18g | 38g |
| sugars | fibre | protein | salt |
| 28g | 2g | 6g | 0.2g |
Not too long ago, I stumbled upon a new ingredient while during one of my Sunday strolls through Boston’s bustling farmer’s market with Laura and our baby boy. Tastefully tart and pleasantly sweet cloudberries. You may be wondering, how does this fit into my culinary heritage of New England seafood and Irish comfort food? My answer is always, why not? It’s through these little culinary adventures that I discovered our featured recipe: Cloudberry and Vanilla Ice Cream.
The Health Benefits
Cloudberries are not just a treat for the palate but they’re packed with a plethora of health benefits too. High in vitamin C, these amber berries are also a great source of fiber. Perfect for a next-level ice cream flavor while indulging in some much-needed nutrients, especially with my sovereignty on making sure everything I make has some health benefits associated within. And if that’s not enough, this cloudberry concoction is made with fresh lemon juice, another vitamin C powerhouse.
Cloudberry and Vanilla Ice Cream
The real magic starts with the custard base, delicately made with whole milk, heavy cream, and a generous sprinkle of granulated sugar. To this, we add the egg yolks, using them in a way reminiscent of my grandmother’s Irish custard recipes. The end result is a creamy, luscious ice cream with a rich custard base, a perfect playground for the vanilla and cloudberries to exhibit their culinary magic.
We use pure vanilla extract to complement the tartness of the cloudberries. The vanilla, in a sense, provides a comforting backdrop, much like those cozy Irish comfort foods I grew up loving. And there you have it – an ice cream that looks and tastes like little scoops of heaven, the Cloudberry and Vanilla Ice Cream.
While unique in its own right, this ice cream shares a similar taste profile with other tart fruit-based recipes, like lemon sorbet or a raspberry ripple. If you’re planning on a full-course meal, this ice cream would pair outstandingly well with light mains, such as a buttered lobster roll, or even something as exquisite as a roasted duck breast. It’s also wonderful on its own, as a refreshing summery dessert.
The beauty of this recipe doesn’t lie in its sophistication, but in its simplicity. It’s the delicate dance of cloudberries with vanilla, the charm of homemade custard ice cream, and a spark of creativity. All this combines to create a dessert that’s greatly satisfying and undoubtedly delightful in every spoonful.
So, my fellow food lovers, next time you’re are looking for a new twist on dessert, try my Cloudberry and Vanilla Ice Cream. And as my Irish grandparents used to say, “May your troubles be less and your blessings be more, and nothing but happiness come through your door.”
What You’ll Need
- 2 cups of fresh cloudberries
- 1 cup of granulated white sugar
- 1 tablespoon of fresh lemon juice
- 2 cups of heavy cream
- 1 cup of whole milk
- 6 large egg yolks
- 3/4 cup of granulated sugar for the custard
- 2 teaspoons of pure vanilla extract, or 1 vanilla bean, split lengthwise and seeds scraped
Method
Step One
Begin by combining the cloudberries, white sugar, and lemon juice in a saucepan. Heat over medium heat, stirring occasionally, until the cloudberries have broken down and the sugar is completely dissolved. This should take about 15 minutes. Remove from heat and set aside.
Step Two
In a different saucepan, combine the heavy cream and whole milk. Warm over medium heat until it starts to steam, but be sure not to let it boil.
Step Three
While the cream and milk are heating, in a separate bowl whisk together the egg yolks and the additional 3/4 cup white sugar for custard until they are well combined and the mixture has lightened in color.
Step Four
Slowly pour about a cup of the warmed cream and milk mixture into the egg yolks, whisking constantly to avoid scrambling the eggs. This process is called tempering. Once the cup of cream is incorporated, pour the egg mixture back into the saucepan with the rest of the cream. Stir in the vanilla extract or the seeds from the vanilla bean.
Step Five
Cook the custard over medium heat, stirring constantly, until it coats the back of a spoon. This should take about 10 minutes.
Step Six
Strain the custard through a fine-mesh sieve into a clean bowl, and then stir in the cloudberry mixture. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
Step Seven
Chill the mixture thoroughly, at least a few hours or overnight. Once chilled, churn in an ice cream maker according to the manufacturer’s instructions.
Step Eight
Transfer the churned ice cream to a lidded container and freeze until firm. This will likely take at least 4 hours, or for the best consistency, overnight. Serve your homemade Cloudberry and Vanilla Ice Cream and enjoy!
