Now that I’ve discovered that spiced ice cream flavours can be even more delicious than conventional scoops, I’ve been experimenting a little more. So when Schwartz asked me to come up with a recipe using spices I was delighted to have a play around with flavours. Cardamom is one of my favourite spices and a reminder of my time in Sweden and is perfect for the crumbly biscuit base.
Plums straight from the tree were something I loved about my grandmother’s garden, warmed by the sun so the juice dribbled down my chin. But they are so often disappointing when bought from the supermarket. This recipes ensures that the plums are always soft and delicious, with a subtle hint of spices. Star anise brings a very light tone of aniseed which is perfect with the sweet heat of stem ginger in the ice cream.
What is your favourite spice and does it bring back particular memories?
Schwartz Spiced Plums With Cardamom Biscuit And Star Anise And Ginger Ice cream
For the ice cream
- 300ml full fat milk
- 300ml double cream
- 1/2 teaspoon Schwartz ground ginger
- 3 Schwartz Star Anise
- 1 Schwartz cinnamon stick about 4cm (2 inches)
- 1 Schwartz vanilla pod
- 1/2 teaspoon Schwartz fresh ground whole nutmeg
- 100g caster sugar
- 4 egg yolks
- 70g crystallised stem ginger
For the Sable biscuit
- 60g unsalted butter, softened
- 2 medium egg yolks
- 70g icing sugar
- 5 Schwartz cardamoms, ground and ‘paper’ casing removed
- 90g Plain flour
- 1/2 teaspoon baking powder
For the plums
- 4 plums halved and stones removed
- 1 large orange, juice and zest
- 3 Schwartz star anise
- 1 Schwartz cinnamon stick
- 2 whole Schwartz cloves
- 1 tablespoon light brown sugar
- 150mls water
- Make the ice cream, I made mine the day before
- Pour the milk and cream into a saucepan, add all of the spices and bring the mixture just to a boil over a medium heat.
- Remove from the heat and allow to cool, to infuse the spices into the milk and cream, set aside
- Mix together the eggs and sugar in a large bowl, until light in colour and fluffy
- Reheat the cream and milk mix to just boiling point, sieve into a jug. Discard the spices
- Whisking continually, add the cream and milk mixture to the eggs
- Pour back into a clean saucepan and heat over a moderate heat until the mixture thickens and coats the back of a wooden spoon
- Pour into a bowl sitting on a bed of ice and place a piece of plastic wrap directly onto the top of the custard to stop a skin forming.
- Once cooled add the crystallised ginger, place in a churner and churn until thickened and frozen.
- Place in a sealed container in the freezer to store.
- Make the Cardamom biscuit base
- Whisk the softened butter until it is really soft, add the egg yolks and whisk to combine.
- Stir in the icing sugar and then whisk the entire mixture until light and fluffy
- Sift the baking powder and flour into the butter mixture and carefully fold in, the dough will be very soft
- Wrap in cling film and refrigerate for a minimum of 30 minutes
- For the plums
- Meanwhile place the plums in the bottom of a medium sized saucepan, in one layer
- Add the orange juice. zest, star anise, cinnamon, sugar and water and bring to the boil. Immediately turn down to a simmer and simmer for about 30 minutes until the plums have softened
- Remove the plums from the sauce and set aside to cool, reduce the liquid until syrupy and set aside
- Finishing the biscuit base
- Preheat oven to 180c
- Remove the dough from the fridge and leave for 5 minutes, then roll out between two sheets of parchment paper, to form a rectangle about 0.5 cm (1/4 inch) deep
- Remove the top sheet of parchment and place the dough on the remaining parchment paper onto a baking sheet
- Bake for 12 – 15 minutes until golden brown all over
- Remove and cut into equal sized rectangle while still warm and leave aside to cool
- To assemble
- Top each biscuit rectangle with 2 plum halves and pour a little of the reserved syrup over the plums, crumble a little of the leftover biscuit base onto the plate and sit a scoop of ice cream beside the crumbs
This post was sponsored by Schwartz Spices, the recipe is my own
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