Prep time25 minutes
Cook Time50 minutes
Serves2 - 16oz Ice Cream Pints
Ice Cream Base
2 cups (520 ml) Whole Milk
1 ¾ cups (436 ml) Heavy Cream
⅔ cup (180 grams) Granulated Sugar
2 Tablespoons (24 grams) Golden Syrup (light corn syrup or Glucose)
1 Tablespoon (12 grams) Vanilla paste
1 Tablespoon (12 grams) Cornstarch
2 Tablespoons (24 grams) Full-fat Cream Cheese
⅓ cup (90 grams) Full-fat Creme Fraiche
¾ cup plus 1 tablespoon (186 grams) Butter, Cold and cubed
¾ cup (186 grams) Granulated Sugar
1 ¾ cup (300 grams) All Purpose Flour
1 tsp (3 grams) Salt
1 ½ tsp (6 grams) Ground Cardamom
Roasted Stone Fruit
4-5 (600 grams) large Stone fruit
¼ cup (60 grams) Granulated Sugar
1 tsp (4 grams) Orange Blossom Extract
Zest and juice of 1 lemon
Preheat oven to 350 F/ 178 C
Combine all ingredients in a stand mixer
Mix on a medium speed until the mixture resembles pieces the size of peas
Pour mixture onto a baking tray lined with parchment and then place in the freezer for 5 minutes so butter can become firm
Bake for about 15-20 minutes until golden brown
Allow to cool fully
For the roux
Place the same skillet over medium heat. Add ½ cup of canola oil, 1 tbsp butter. Once incorporated, add ¾ cup of flour. Cook for 20-30 minutes until the mixture is mahogany brown. Keep stirring to avoid burning.
Once dark brown, remove from heat and keep stirring till it cools down a bit. Place over low heat. Add your trinity by the spoonful, slowly incorporating the veggies into the roux. About 5 mins.
Roasted Stone Fruit
Preheat oven to 300 F/ 150 C
Half and pit all the stone fruit and place them in a 10’’ cast iron skillet
Add all other ingredients, lightly mix, and cover
Place in preheated oven and bake for about 10-15 minutes until fruit is tender
Creme Fraiche Ice Cream Base:
In a large pot combine milk, cream, sugar, vanilla, golden syrup and bring up to a boil on medium heat, whisking occasionally.
Spoon about two tablespoons of the milk mixture into a small bowl with the cornstarch to create a slurry consistency and set aside.
Place Cream cheese in a medium bowl and whisk out any visible lumps - set aside
Once milk and cream is boiling turn down the heat slightly and allow to boil continuously for 4 minutes - whisking occasionally.
After 4 minutes, pour the cornstarch slurry into the boiling milk and cream, and cook over a boil for about 1-2 minutes until the ice cream base has thickened and the cornstarch has been cooked out fully then remove from heat.
Strain the hot ice cream base over the cream cheese and whisk just to combine
Cling film the ice cream base in the bowl and allow it to touch the surface of the mixture to avoid a skin from forming
Refrigerate until fully chilled
Once chilled, place ice cream base, and creme fraiche in the pre frozen ice cream canister and allow to churn until it has reached a soft serve consistency
Layer your freshly churned ice cream, followed by a layer of Cardamom Crunch, and repeat until the container is full
Cover and freeze until firm! Then Enjoy!