| Prep: 20 mins | Cook: 50 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 20g | 12g | 30g |
| sugars | fibre | protein | salt |
| 25g | 2g | 5g | 0.1g |
I’ve got to share with you one of my recent sweet-tooth favorites, the delightful Red Medlar Ice Cream. Now, I know what you’re thinking. Jake, an ice cream recipe? How does that fit into your typical Midwestern, farm-to-table repertoire? Well, trust me on this one. It’s got the charm and simplicity of a down-home dish with an unexpected twist of sophistication and delicacy.
Diving into the medlar
Let me tell you, folks, there is magic in the unexpected. Red medlars, though not usually found in the freezer aisle, have a unique tartness that sings when combined with the creamy indulgence of home-churned ice cream. In fact, these little bright-red fruits pack a punch of health benefits. They’re rich in Vitamin C and antioxidants, making this dessert not only delicious but also wonderfully nourishing compared to your typical sugary treat.
Creamy Comfort with a twist
The beauty of this Red Medlar Ice Cream is that it’s got the creamy comfort that brings me back to my Nebraskan roots – think homemade vanilla ice cream on the church potluck table. With a touch of sugar and luscious heavy cream, this recipe pays homage to those simple, time-tested favourites. Yet, it’s also uniquely present, alive with the vibrant flavour of a fruit most are yet to discover.
The process of making it too, isn’t too far from pulling together a corn casserole or stew on a Sunday afternoon. There’s patience and love stirred into each batch, mirroring the care we take on the farm, in our homes, and within our communities.
A Scrumptious pairing
Now, when it comes to pairing this ice cream with other dishes or desserts, let me suggest you take a leap with me and try it with a warm slice of rhubarb upside-down cake. The tartness of both the medlar and the rhubarb are a match made in heaven, and it certainly elevates your traditional ice cream and cake duo to something a little more exciting but still profoundly comforting.
What You’ll Need
- 2 cups of ripe red medlars
- 1 cup of sugar
- 1 cup of whole milk
- 2 cups of heavy cream
- 1 teaspoon of vanilla extract
- A pinch of salt
Method
Step One
Firstly, you need to prepare your medlars. Remove the stem and seeds from the ripe red medlars and then chop them into quarter pieces.
Step Two
Place the chopped medlars in a saucepan along with the sugar. Cook over medium heat until the sugar has completely dissolved and the medlars have softened. Once soft, purée the fruit using an immersion blender, or allow it to cool before pureeing in a tabletop blender.
Step Three
Then, add the milk, heavy cream, and the salt to the saucepan. Stir continuously while bringing the mixture to a low boil over medium heat.
Step Four
Once the mixture has reached a boil, remove the saucepan from the heat. Stir in the vanilla extract and let the mixture cool to room temperature.
Step Five
When the mixture has cooled, pour it into your ice cream maker. Churn the mixture according to the manufacturer’s instructions until it reaches the consistency of soft serve ice cream. This usually takes about 20-25 minutes.
Step Six
Finally, transfer the ice cream to a lidded container and freeze it until firm. This process generally takes about 2-4 hours depending on your freezer. Enjoy your homemade Red Medlar Ice Cream once it’s chilled and firm.
