Be Mine ice cream hearts
Why not lower the temperature with these ice cream treats whipped up by Jennie Schacht
For the filling:
- Stir the berries, sugar, lemon juice, and salt in a saucepan over medium heat until the fruit has collapsed and the liquid is syrupy.
- Press the mixture through a sieve into a bowl.
- Stir 60ml of the milk with the tapioca starch in the same saucepan until no lumps remain, then stir in the remaining milk and the berry mixture.
- Heat over medium-high heat, stirring until it begins to steam and slightly bubble at the edges. Adjust to a simmer and cook, stirring constantly, until the mixture thickens. Do not fully boil.
- Remove from heat, transfer the mixture back to the bowl and stir in the cream.
- Set the bowl over a larger bowl of ice and water, and stir occasionally until the mixture is cool.
- Cover and refrigerate until very cold (at least two hours). Transfer the bowl to the freezer for the last half hour before spinning it.
- Freeze the mixture in an ice cream maker according to the manufacturer’s directions.
- Line a 33-by-23cm baking pan with waxed paper and place it in the freezer.
- When the ice cream is ready, spread it evenly into the pan, drizzling it with the Berry Ribbon (recipe below). Cover with plastic wrap, pressing it directly against the surface, and freeze until firm.
- Berry Ribbon Two Ways: Stir 300g raspberries, blackberries blueberries, or other berries, 75g granulated sugar in a saucepan over a medium heat. Purée the mixture and pass it through a sieve. Discard the seeds. Return the syrup to the pan and simmer until syrupy and reduced. Stir in a teaspoon of lemon juice, cool completely and refrigerate.
- Preheat the oven to 350°F (175oC) with a rack in the center of the oven. Line a rimless baking sheet with parchment paper. Whisk together the flour, cocoa powder, and salt in a small bowl; set aside.
- Mix the butter and sugar in a stand mixer using the paddle attachment on medium-high speed until fluffy, about 5 minutes. Scrape down the bowl with a spatula, then mix in the egg and vanilla until well combined.
- Add the flour mixture just until no white streaks remain. (Alternatively, use a handheld electric mixer, or mix by hand with a wooden spoon in a bowl.)
- Use a dampened small offset spatula to spread the thick, sticky batter evenly on the parchment paper to cover as large an area as you can, aiming for 15 by 12 inches (38 by 301⁄2 cm). Sprinkle the dough evenly with the coarse sugar.
- Bake just until the surface is no longer shiny, about 10 minutes. Slide the cookie on its parchment onto a flat surface. While the cookie is still warm and soft, use a heart-shaped (or other) cookie cutter or mold to cut out as many cookies as you can, aiming for 24, cutting each right up against the last to fit as many cookies as possible. Transfer the cookies to a wire rack to cool completely.
To make the ice cream
- 260g raspberries
- 150g granulated sugar
- 1 tbsp lemon juice
- ¼ tsp salt
- 240ml whole milk
- 2 tbsps tapioca starch
- 240ml double cream
- 1 cup (132 g) all-purpose flour
- 1⁄3 cup (33 g) unsweetened Dutch-processed cocoa powder
- 1⁄4 teaspoon kosher salt
- 1⁄2 cup (1 stick / 113 g) unsalted butter, softened
- 3⁄4 cup (150 g) granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons pink or other coarse sugar, for sprinkling
Inspired recipes for the ultimate frozen treat By Jennie Schacht
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