We all scream for ice cream
Top chef Edward Hayden has created some sumptuous desserts — and a special bowl in which to serve them.
Homemade ice cream
Making a variety of homemade ice creams is super simple and the flavour is superb.
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12 egg yolks
300g caster sugar
1 vanilla pod
For brown bread ice cream
200g brown soda bread, grated
50g demerara sugar
For mixed berry ice cream
200g mixed berries
Juice of ½ lemon
For rum & raisin ice cream
4 tbsp dark black rum
1. Split the vanilla pod lengthways and put it into a large saucepan with the milk and cream.
Bring these almost to the boil. In a separate bowl mix the egg yolks and sugar together with a whisk until pale in colour.
2. Pour the scalded milk on to the egg and sugar mix and return this mix to the saucepan.
3. Using a wooden spoon stir this mixture over a low heat for a couple of minutes until the mixture thickens slightly.
Be very careful at this stage as you do not want sweet scrambled eggs.
4. Allow the mixture to cool down completely and churn in an ice cream machine until set. Alternatively transfer the mixture to a shallow plastic container and put in the freezer, removing every couple of hours to whisk (using a hand whisk) and stir, until completely set.
The following ingredients can be added into the ice cream when almost set.
For the brown bread ice cream: toast the grated bread and sugar ingredients together in a preheated oven (190°C/375°F/Gas 5) for approximately 10 minutes, mixing well during the cooking process.
For the berries: Mix the three ingredients together and bring to a gentle boil, until sugar is dissolved. Allow to fully cool.
For the rum and raisin: Rinse the raisins in boiling water and then place in a bowl with the rum. Cover with cling film and allow to macerate for 1 hour (or longer if possible).
Fragrant ice bowl
This is super fun to make and you can really play around with it. Trust in the process and ensure you allow sufficient time.
Fresh mint sprigs
Lemon balm sprigs
1. Place all the ingredients into a large bowl (suitable for the freezer) and half fill the bowl with water. Place another smaller bowl in on top and, weighing on it gently, press it down to ensure that the water comes up the side of the bowl (and that once removed there will be sufficient space in your ice bowl for your desired products).
2. Cover the two bowls with cling film which will also help weigh the bowls down and place into the freezer for 24 hours.
3. To invert the bowl, remove from the freezer and allow to sit for 8-10 minutes. Gently manoeuvre the middle bowl out and then use a warm damp tea towel rubbed around the edge of the other bowl to help the ice bowl to come away.
4. Using disposable gloves carefully lift the bowl on to a large serving platter and fill as desired.
Lemon & Strawberry Ice Cream Cake With Poached Strawberries
This is a delicious dessert to have for all the family. It's a nice playful dessert and you can experiment with the fillings and base cake flavour as well for a varied taste.
For the lemon cake
225g butter, softened
225g caster sugar
Zest of 1 lemon
225g self-raising flour
For lemon cream
300ml cream, whipped
175g lemon curd
Juice of 1 lemon
For poached strawberries
8 strawberries, sliced
½ tbsp sugar
2 tbsp water
400g strawberry ice cream
Fresh strawberries, mint sprigs, edible flowers
1. Preheat the oven to 170°C/325°F/Gas 3.
Grease and line a 21cm round spring-form tin with parchment paper.
2. Place the butter, sugar and lemon zest into an electric mixer and beat for 3-4 minutes until it has a pale creamy consistency. Whisk in the eggs and then sift in the flour and beat for another 2-3 minutes.
3. Transfer into the prepared cake tin and bake in the oven for 30-35 minutes or until a skewer inserted in the centre comes out clean. Allow to cool on a wire rack.
4. For the lemon cream, whisk the lemon curd into the whipped cream and then add in the lemon juice and use as required.
5. Place the strawberries, sugar and water into a saucepan and allow to come to the boil. Remove immediately and allow to cool down.
6. Using a sharp knife cut the top half of the cake off. This can be retained and used for other requirements.
7. Place the ring of the 21cm spring form tin on to a cake board. Line the sides of this tin with parchment paper, right up to the top of the ring. Neatly, and tightly, fit the disc of cake at the bottom of the tin. In a medium bowl soften the strawberry ice cream and spread this on top of the lemon layer of the cake. Transfer to the freezer for an hour and then make up the lemon cream and pour this on top of the already chilled layer of strawberry ice cream.
8. Cover with cling film and leave in the freezer for 6 hours.
9. To serve, remove the cake from the freezer and slide it on to a large cake-serving stand. Remove the ring of the tin and the parchment paper.
10. Allow to sit for 10-15 minutes and then pour the poached strawberries on the top and decorate with some additional fresh strawberries, mint sprigs and edible flowers.
Photography by Harry Weir