I’ve had something of an experimental morning in the kitchen, realising that I was running out of time to join in with a new blog event over at Kavey Eats called Bloggers Scream for Ice-Cream. The challenge is to make an ice-cream from scratch using a custard based ice-cream. Hmn, I’ve never made home made ice-cream and I don’t really think I’ve made custard from scratch. I know I’ve wanted to, especially when Sally was hosting the Custard Monthly Mingle over at My Custard Pie, but time ran out before I got the chance. So, onto the custard ice-cream challenge instead.
In the process of deciding on flavours and looking for inspiration, I came across a recipe for Malt Chocolate Ice Cream on BBC Good Food, by Barney Dezmazery. Realising that you can flavour ice-cream with Horlicks, I was a convert. I didn’t want to go all out on the chocolate, so instead went for a creamier flavour, adding vanilla sugar instead of melted chocolate to the Horlicks. I also used Madagascan Vanilla Cream (from the supermarket) and added extra vanilla seeds to the custard. I used five large eggs yolks, instead of six and didn’t add the Irish cream liqueur.
In the process of doing this, I realised I’d made a beautiful creamy custard, ready to freeze.
I also had some fresh new season forced rhubarb to use up and since rhubarb and custard are a natural combination I decided to take out a cupful of the custard (kind of a cook’s treat!) before freezing it to pour over my simple honey roasted rhubarb. And this is how we ended up with Honey Roasted Rhubarb with Malted Milk Custard.
The rest is now in the freezer and I have a bit more waiting and mixing to do, so part two of the experiment to make my first ever home made custard based ice-cream will have to wait to tomorrow.
We’re still battling the pox, so please excuse the quick snapping by camera phone. Clearly, it didn’t stop those cute little hands (with felt tip pen all over them today) from having a dip!
As forced rhubarb is in season and baking it is very simple, I’m linking this up to Simple and in Season here on Fabulicious Food!
Join me tomorrow for part two of the custard/ice-cream adventure! Will my no-churn ice-cream work?! It’s starting to look a little odd…