i dreamt up this flavour combination the other day and was desperate to see it in action, so i set about breaking in my new blow torch and making it at the weekend.
the weather has been lovely here in England so a frozen dessert was something i needed.
i loved the idea of making a baked Alaska with a difference and the flavours were lovely together.
i made chamomile and honey ice cream, on a lemony sponge base, then covered it with shiny Italian meringue.
i picked the flowers from my garden.
ice cream recipe (makes 1 litre)
6 egg yokes
350ml double cream
250 ml milk
160g (3/4 cups plus 1 tbsp) sugar
2 chamomile tea bags or dried chamomile flowers
3 tbsp honey
in a pan add the cream and milk, vanilla pod and tea bags and bring to a slow boil then remove from heat and let sit for 10 minutes with the lid on to infuse the flavours, remove the teabags and vanilla pod or dried flowers if using and bring back to the boil, in a separate bowl add the sugar and egg yokes and mix together, pour 1 quarter of the milk/cream mixture into the egg yokes mixture and stir to temper the yokes then pour back in to the pan, cook stirring continuously until it thickens and coats the back of a spoon
pour into an ice cream maker to churn according to manufactures instructions.
pour into a mould, i used a jug.
freeze over night
for the cake
(i used a small tin that was a similar size to the jug i used so i halved my normal sponge recipe the tin was approx 8 inch)
60g (4 tbsp) butter
60g (1/4 cup plus 1 tbsp) caster sugar
60g (1/2 cup)flour
1 tsp baking powder
1 tbsp milk
juice of 1/2 lemon
zest of 1 lemon
pinch of salt
preheat the oven to 180c 350f
in a bowl cream the sugar and butter together until pale and thick
then add the egg and mix in, add the grated zest of lemon then add the juice of half, then add the salt, flour and baking powder and fold in, then add the milk to loosen the batter, spoon in to the prepared tin and bake for approx 20 minutes.
tip the ice cream out of the mould and place it on top of the cooled sponge (to do this i usually pour hot water on the jug to release the ice cream), put it back in the freezer until the meringue is ready.
for the meringue
4 egg whites
250g (1 and 1/4 cups) granulated sugar
6 tbsp water
in a heavy based pan add the sugar and water and stir until sugar has dissolved then clip on a sugar thermometer, use a pastry brush and water to clean down the sides of the pan to stop it from burning continue brushing down the sides of the pan constantly.
the syrup needs to get to 120c,
once the temperature gets to 110c start whipping the egg whites until peaks start to form, once the sugar reaches 120c pour it into the egg whites while continuing to mix them at high speed, mix for 6/8 minutes until thick and glossy, this cooks the egg whites so it doesn’t need any further baking,
spoon on to the ice cream/cake
don’t be to neat with it as the ridges will colour nicely with the blow torch.
press in the flowers to decorate.
go around it browning the meringue and its ready to serve.
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