Summer is finally upon us! Our recipe of the week is Meadowsweet and Heather Honey Ice Cream from The Ninth Wave cookbook by Carla Lamont, which takes full advantage of seasonal Scottish ingredients to create the perfect summer treat. Carla Lamont runs the Ninth Wave restaurant on the Isle of Mull, and was a Masterchef Professionals contestant last year. This book is not only filled with delicious recipes, but also tells the incredible story of how Carla and John have brought fine dining to one of the most beautiful islands in the Hebrides.
Meadowsweet and Heather Honey Ice Cream from The Ninth Wave Cookbook by Carla Lamont
I pair the nectar-like taste of the meadowsweet with Scottish heather honey and a hint of Madagascan
vanilla. For quality control purposes I feel honour-bound to sample several dollops of this lipsmacking
concoction before it makes it to the freezer.
350ml/12fl oz double cream
180ml/6fl oz milk
30ml/1fl oz heather honey
30g/1oz caster sugar
30g/1oz meadowsweet flowers
½ pod vanilla seeds,
10 medium egg yolks, beaten
pinch of sea salt
On the lowest heat, cook the first six ingredients in a heavy-bottomed pot for 20 minutes.
Stir occasionally and do not boil.
Place the beaten egg yolks in a large bowl. Strain the meadowsweet cream mix into the egg yolks while whisking vigorously. Place the mixture into a clean pot and cook on a low heat while stirring constantly with a wooden spoon, making sure to thoroughly scrape the bottom and corners of the pot. The mix will thicken and begin to steam. Over-cooking at this point scrambles the eggs, so be careful.
The custard is ready when you can draw a clear line through it on the back of the wooden spoon. Cover and cool in the fridge.
Finish in an ice-cream maker as per manufacturer’s instructions. If you don’t have an ice-cream maker, put the mix in a plastic Tupperware container and put in the freezer, stirring well every 15 minutes until solid, to break up the ice crystals.