Category Archives: Ice-cream

Home-made ice-cream, nothing can beat it. Made using fresh ingredients only in the English Country Cooking Kitchen.

Rum and Pomegranate Jelly with ice-cream.

Pomegranate and Rum Jelly with Ice-cream - makes a great Valentines day dessert. © Sue Todd 2015

Pomegranate and Rum Jelly with Ice-cream – makes a great Valentines day dessert. © Sue Todd 2015

Okay so I’m running late for Valentines day.  I don’t ‘love’ the commercialism of this I have to say, but that’s the same with all events of the year including Christmas.  However Rum and Pomegranate Jelly has it all going on, whether you make it for Valentine’s Day or just for a special romantic treat,  It’s rather lovely and it looks like you’ve spent hours in the kitchen even if you haven’t – cause you did it yesterday!

But true to form this isn’t hard – I don’t do hard, complicated or intricate.  But I like real.  I like easy and I like good.  This is a recipe I came across in 2011 in Delicious magazine.  They’d made it in a loaf tin which I thought lacked imagination (sorry Delicious).  It wasn’t until I stumbled on some heart-shaped moulds that I finally thought – “I’m making this”.

I made it for some very good friends coming for dinner (our born at the same time babies are now 28 and 23 respectively, so we’ve been friends a very long time now) and it went down very well.  It’s more complex than I’d normally do but also easy because it’s done in advance so there’s no flustering about it.  And it is also very pretty.

Scatter some dried rose-petals on the table, add some candles and a bottle of bubbles and you have a very romantic dessert.

The recipe claims to serve 8, this time around I made 4 little heart-shaped servings and two much larger jelly moulds with this amount.  I’m thinking that’s more than 8!!  If you’re after a simple dessert and not much on the leftovers front, I’d half the quantities.

Ingredients: for the Rum Jelly

  • 4 leaves of gelatine,
  • 240 ml water,
  • 75 g vanilla sugar (or caster sugar),
  • 75 ml white rum,
  • 2 tbsp stem ginger syrup (from a jar),
  • 45 ml of sparkling water,
  • Seeds from half a pomegranate, plus extra to serve

Ingredients: for the Pomegranate Jelly

  • 11 leaves of gelatine,
  • 750 ml pomegranate juice,
  • 4 tbsp lime juice,
  • 150 g vanilla sugar (or caster sugar)

Method for: Rum Jelly

Rum Jelly © Sue Todd 2015

Rum Jelly © Sue Todd 2015

First of all get a bowl of cold water and soak your gelatine leaves for 5 minutes.

This gives you just enough time for you to heat through 240 ml of water and the sugar in a pan, stirring it from time to time until the sugar melts.  Take the pan from the heat once the sugar has melted.

Lift the gelatine from the water, squeezing it gently to remove the extra water.  Add the gelatine to the sugar and water mixture in your pan and stir it all up, until the gelatine has dissolved.  Set to one side in a jug to cool.

Once it has cooled, add the white rum, ginger syrup and sparkling water stirring to mix up thoroughly.

Now pour it into your moulds to set.  If you are doing this for a romantic evening or Valentines day you may have more than you need.  If so put some in pretty moulds for your romantic meal (I used heart shapes) and put the rest in a bowl or mould for another day.  Sprinkle your pomegranate seeds over the jelly and chill until the jelly sets.  This will take a couple of hours.

Method for: Pomegranate Jelly

Pomegranate & Rum Jelly  © Sue Todd 2015

Pomegranate & Rum Jelly © Sue Todd 2015

Once your Rum Jelly has set, its time for the next stage, making your Pomegranate Jelly.

Soak your gelatine leaves in cold water for five minutes.

While you are doing this, heat the pomegranate juice in a pan with the sugar until it dissolves.

Squeeze the water out of your gelatine leaves before adding them to the pomegranate juice, stirring until the gelatine leaves dissolve.

Pour the mixture into a jug, set aside to cool and stir in your lime juice.

Next pour this over the set rum jelly and then chill for at least 3 to 4 hours or overnight until its set properly.

To serve your Pomegranate and white rum ice-cream:

Pomegranate and Rum Jelly. © Sue Todd 2015

Pomegranate and Rum Jelly. © Sue Todd 2015

Remove your jelly from its mould(s) by dipping the mould into hot water briefly and then turning it out to a plate.  The jelly may not come out just as you’d like, so beware.  Scatter with pomegranate seeds if you wish, along with shavings of chocolate and serve with homemade vanilla ice-cream, although it tastes great and work well just as it is.

 

Blueberry, Lime and Coconut Ice-Cream

Blueberry, Lime and Coconut Ice-cream. © Sue Todd 2014.

Blueberry, Lime and Coconut Ice-cream. © Sue Todd 2014.

This is my favourite ice-cream in the world.  I don’t have a sweet tooth, but this is luscious, sweet, but not overly so, rich, but not too rich and the lime gives it a lovely refreshing kick.  The lime really clears your palate, so this is something that you can tuck into with relish after a big meal.

Best of all it’s not difficult to make and you can make it in advance which is even better, because if its to serve guests then you get more time to enjoy their company – which is what entertaining is all about after all.

My instructions are for use with an ice-cream make that does the churning and the chilling for you, if yours is different or if you do the churning by hand then you may need to alter the way you work to suit.

Ingredients:

  • 2 limes,
  • 140g home-made vanilla sugar (castor sugar will do if you don’t have vanilla),
  • 125g blueberries,
  • 250ml carton coconut cream,
  • 234ml double cream,
  • Extra blueberries for serving,

Method:

Take just one of the limes and grate the zest from it finely.  Once you have that, squeeze the juice from both the limes.

Put the juice and zest into a small pan with the sugar and heat through until the sugar has dissolved.  At this point add the blueberries and simmer them for around 2 minutes until the skins start to split and they soften nicely.

Transfer this blueberry/sugar mixture into a bowl and stir in the coconut cream.  If you’ve stored the coconut cream  in a cool place (mine was in a rather cold larder) this make take some time if its set into one hard lump.  Next time I’ll endeavour to remember to get the coconut cream from the larder well in advance so that its softer.  Once the two are nicely combined, leave to cool.  I stick mine on a granite shelf in the larder which is always cool and cover it with a clean tea towel.

Once the mixture has cooled, measure out your cream and tip the blueberry mixture into it, mixing it well, with a whisk.  Now transfer to your ice-cream maker and set it to churn for between 40-60 minutes.

How long this takes will depend on where your ice-cream maker is situated.  When mine was in the kitchen it used to take a full hour to churn, after we moved here, it took about the same time mid-summer in the larder, now, we’re moving into colder times it doesn’t take as long, so keep an eye on it.

Once the ice-cream maker is finished, transfer the ice-cream to a freezer proof dish, label and stick in the freezer until you need it.

Blueberry, Lime and Coconut  Ice-cream. © Sue Todd 2014.

Blueberry, Lime and Coconut Ice-cream. © Sue Todd 2014.

To Serve:

If you are making it well in advance you may need to remove it 10 minutes before serving to ensure you can dish it up easily. I’ve ruined a couple of ice-cream scoops that way! Serve with extra blueberries scattered over the top and if you happen to have some biscotti biscuits to hand, they go very well with it too.