This recipe was found in American Gourmet in the late 70s and made its way on to the menu at Mistress Augustine’s as one of our signature dishes ‘The White Swan’. No picture, it was a ball of the ice cream wrapped in white chocolate with fluttering wings. It was an absolute bastard to make, but very pretty on the plate. Like most American recipes written in those days it took some time to perfect.
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AO 14 August, 2022
500g blueberries – can be fresh or frozen
125g caster sugar
½ vanilla pod, split and scraped
½ orange, rind strips and strained juice
30g Grand Marnier
30g strained lemon juice
1L approximately crushed ice
Put the blueberries, caster sugar, water, vanilla pod and orange rind into a saucepan and place on medium heat.
Stir just long enough to lift the sugar from the bottom. Cook simmering gently for 5 minutes, then cover with a lid and cook gently for another 5 minutes. Allow the mixture to cool a little then remove the vanilla pod and orange rind and process in a blender, Mycook or Thermomix.
Half fill a stainless steel bowl with crushed ice, sit another bowl in the ice and sieve the blueberry base into the bowl. Stir through the Grand Marnier, lemon juice, cream and milk and chill the ice cream base for 10 minutes stirring from time to time.
Chill and churn.
This recipe is only suitable for blueberries as their unique gelatinous properties allows the base to be made without egg yolks – this recipe will also work with cherries but add 3g xanthan gum to the fruit to compensate fo the gelatinous properties of the blueberries attempting to substitute other fruits using this recipe WILL NOT WORK!
ice cream lovers
to fruit and chocolate
There are many ice cream and sorbet recipes in our recipe index. Many use our microwave method, incredibly time saving but also means the base anglaise is never scrambled and best of all one does need to stand stirring for ever…….click here to go to the recipe index.