This is a gorgeous ice-cream. It has a stunning pink colour and a tart fresh flavour that is intriguing against the richness of the ice-cream base. An ice-cream machine is the easiest way to make it.
Makes 1.5 litres
21/2 cups milk
1 vanilla bean, split, or 1 teaspoon vanilla essence
6 egg yolks
½ cup castor sugar
2 cups (500ml) thickened cream
2-3 tablespoons Davidson's Plum Superfruit Powder ( use 3 if you prefer a richer colour)
In a saucepan, bring the milk and the vanilla bean or essence to the boil, but do not boil.
While the milk is heating, place the egg yolks and sugar in a large ceramic bowl and using a balloon whisk, mix until creamy and pale - take care not to overbeat as you don't want it to be too aerated.
Remove the milk as soon as it comes to the boil, remove the vanilla bean, and slowly pour the milk into the egg mixture, whisking continuously so that the eggs don’t cook and begin to scramble from the heat.
Pour this mixture back into a clean saucepan and place over a low heat. Stir constantly with a wooden spoon until the custard begins to thicken slightly and coats the back of the spoon.
Remove from the heat and strain through a fine sieve into a clean bowl. If the custard looks curdled at all (because the heat has been too high) immediately process using a hand-held blender which will usually fix the problem.
Chill the custard in the refrigerator and whisk occasionally to distribute the heat as it cools. The custard will thicken again slightly when cool.
While the custard is cool transfer it to an icecream machine, add the cream and the Davidson's Plum Superfruit Powder (adjusting for colour as you wish) and churn until ready. The ice-cream may be eaten fresh from the churn ,with a deliciously smooth texture, or put it in the freezer until ready to serve.
Best to remove from the freezer a few minutes before serving.