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Lebkuchen and Okoshi Ice Cream – Die Hard

Lebkuchen and Okoshi Ice Cream Recipe

Die Hard

Listen to the podcast episode to get the story behind the flavour.

Pre-production

  • 100g brown sugar
  • 50g white sugar
  • 5 egg yolks
  • 500ml milk
  • 500ml cream
  • 10g lebkuchen spice
  • ½ tsp almond extract
  • 60g okoshi
  • Zest 1 orange

     

  • Quantity: 12 scoops
  • Cook Time: 30 mins
  • Chill Time: 8 hours minimum
  • Churn Time: 40 mins (machine dependent)

Production

Add the brown sugar and milk together in a pan and slowly heat until the sugar has dissolved. DO NOT LET IT BOIL!

Whisk the egg yolks together with the white sugar.

Temper the egg yolks by slowly pouring the hot milk mixture over the them. Pour very slowly and continually whisk.

Put the mix back in the pan and add the lebkuchen spice.

Ensure that it doesn’t boil and that the eggs don’t start to cook. A good way to test if it’s ready is to use a wooden spoon. If the mix coats the back of the spoon without running then it’s good to go. Think of the consistency of custard.

In a bowl, combine the creamorange zest and almond extract.

Once you’ve reached custard, strain it over the cream and leave in the fridge to chill for 8 hours minimum, ideally overnight.

Vegan Dondurma Ice Cream – Barbarella

Vegan Dondurma Ice Cream Recipe

Barbarella

Listen to the podcast episode to get the story behind the flavour.

Pre-production

  • 200g unroasted cashews
  • 800ml soy milk (unsweetened)
  • 3 tbsp coconut oil
  • 175g caster sugar
  • 1 vanilla pod
  • 2 tsp salep
  • Quantity: 10 scoops
  • Cook Time: 20 mins
  • Chill Time: 1 hour
  • Churn Time: 15 mins (machine dependent)

Production

Start by soaking the cashews. Cover them with cold water and leave to soak overnight.

Combine the salep, caster sugar half the milk and the vanilla pod in a pan and slowly bring to a boil (DO NOT LET IT ACTUALLY BOIL).

Drain the cashews and put them in a blender with the other half of the milk and blend until smooth.

Melt the coconut oil and add it to the blender along with the milk mixture (after you’ve removed the vanilla pod) and blitz until completely smooth.

Put the mixture in the fridge to chill and then churn once it’s properly cooled.

Chocolate Doughnut Ice Cream – Buffalo ’66

Chocolate Doughnut Ice Cream Recipe

Buffalo '66

Listen to the podcast episode to get the story behind the flavour.

Pre-production

  • 2 tbsp cocoa powder
  • 100g sugar
  • 5 egg yolks
  • 75g milk chocolate
  • 400ml cream
  • 750ml milk
  • Pinch of salt
  • 3 doughnuts
  • Quantity: 12 scoops
  • Cook Time: 25 mins
  • Chill Time: 8 hours minimum
  • Churn Time: 40 mins (machine dependent)

Production

Soak 2 of the doughnuts in the milk overnight in the fridge.

Sieve the milk and push the doughnut through the sieve (it should be mushy enough).

Add the saltmilkcocoa powder and sugar (keep a little bit back for later) to a pan and bring to a gentle simmer, whisking in the cocoa powder. DO NOT LET IT BOIL!

Whisk the egg yolks together with the remaining sugar and 

Temper the egg yolks by slowly pouring the hot milk mixture over the them. Pour very slowly and continually whisk.

Add everything back to the pan and slowly heat it. Add the chocolate and stir until it’s melted.

Ensure that it doesn’t boil and that the eggs don’t start to cook. A good way to test if it’s ready is to use a wooden spoon. If the mix coats the back of the spoon without running then it’s good to go. Think of the consistency of custard.

Once you’ve reached custard, add the cream and leave in the fridge to chill for 8 hours minimum, ideally overnight.

Rip up the last doughnut and add it as the ice cream is churning.

Mushroom and Spiced Nut Ice Cream – Midsommar

Mushroom and Spiced Nut Ice Cream Recipe

Midsommar

Listen to the podcast episode to get the story behind the flavour.

Pre-production

Spiced Nuts

  • 35g cashews
  • 35g almonds
  • 15g sunflower seeds
  • 1 tsp chilli flakes
  • 3 tbsp honey
  • 1 tbsp balsamic vinegar

Ice Cream

  • 200ml milk
  • 500ml cream
  • 100g sugar
  • 6 egg yolks
  • 120g chanterelle mushrooms (or 40g dried)
  • Quantity: 12 scoops
  • Cook Time: 35 mins
  • Chill Time: 6 hours minimum
  • Churn Time: 30 mins (machine dependent)

Production

Preheat the oven to 180°c

In a bowl mix  the cashewsalmondssunflower seedschilli flakeshoney and balsamic vinegar until well coated.

Line a baking tray with baking paper to lay the coated nuts on. Put them in the oven for about 5-7 minutes.

Combine the creammilk and mushrooms in a pan and simmer for about 10 minutes before turning off the heat and blending with a hand blender.

Add the sugar to the egg yolks and whisk as you slowly pour the milk mixture over to slowly cook the yolks.

Put the mix back on the heat and slowly heat it. Ensure that it doesn’t boil and that the eggs don’t start to cook. A good way to test if it’s ready is to use a wooden spoon. If the mix coats the back of the spoon without running then it’s good to go. Think of the consistency of custard.

Once you’ve got the right consistency, remove it from the heat and put in the fridge to chill. Minimum 6 hours but ideally overnight.

Add the nuts to the ice cream as it’s churning.

Gin and Damson Ice Cream – Withnail and I

Gin and Damson Ice Cream Recipe

Withnail and I

Listen to the podcast episode to get the story behind the flavour.

Pre-production

  • 500g damsons
  • 100g caster sugar
  • 200ml whole milk
  • 300ml cream
  • 4 large egg yolks
  • 50g white sugar
  • 7 tbsp gin
  • 2 tablespoons lemon juice

  • Quantity: 12 scoops
  • Cook Time: 50 mins
  • Chill Time: 6 hours minimum
  • Churn Time: 40 mins (machine dependent)

Production

Start off by making a damson ‘jam’. Cut up the damsons and add them to a pan with 3 or 4 tablespoons of water and the white sugar.

Cook gently for about 15 mins until the damsons have broken down and you’re left with a thick mixture.

Sieve into a bowl and leave to chill in the fridge.

Pour the milk and cream into a pan and cook until it’s just about boiling.

Whisk the egg yolks and caster sugar together and slowly pour the warm milk/cream over them, whisking continuously.

Return it to the pan with the lemon juice and slowly heat it. Ensure that it doesn’t boil and that the eggs don’t start to cook. A good way to test if it’s ready is to use a wooden spoon. If the mix coats the back of the spoon without running then it’s good to go. Think of the consistency of custard.

When you arrive at custard, combine it with the damson jam and leave it in the fridge to chill for minimum 6 hours, ideally overnight.

Add the gin just before you put it in the ice cream machine to churn.

Pumpkin Ice Cream – Harry Potter and the Philosopher’s Stone

Pumpkin Ice Cream

Harry Potter and the Philosopher's Stone

Listen to the podcast episode to get the story behind the flavour.

Pre-production

  • Sugar pumpkin (small pumpkin)
  • 400ml milk
  • 250ml cream
  • 100g white sugar
  • Pinch salt
  • 60g dark brown sugar
  • 1 tsp cinnamon
  • 5 large egg yolks

  • Quantity: 12 scoops
  • Cook Time: 50 mins
  • Chill Time: 5 hours minimum
  • Churn Time: 30 mins (machine dependent)

Production

Cube the pumpkin and roastfor 15mins on 180°c

Remove the pumpkin from the oven and boil it for a quick 5mins.

Drain and puree the pumpkin and leave it on one side for later.

In a saucepan combine the milkwhite sugar (just save a little bit back) and the salt and heat until the sugar is dissolved but DO NOT let it boil.

Whisk the egg yolks and the rest of the sugar together.

Slowly pour the warm milk mixture over the eggs to temper them, whisk consistently.

Put everything back in the pan and slowly heat it. Ensure that it doesn’t boil and that the eggs don’t start to cook. A good way to test if it’s ready is to use a wooden spoon. If the mix coats the back of the spoon without running then it’s good to go. Think of the consistency of custard.

Once you’ve got a custard consistency, sieve the mixture over the cream.

Blend it all together with the pumpkin puree, brown sugar and cinnamon.

Chill for 5 hours minimum (ideally overnight) and churn.

Grape and Cricket Gelato – Starship Troopers

Grape and Cricket Gelato Recipe

Starship Troopers

Listen to the podcast episode to get the story behind the flavour.

Pre-production

  • 4 egg yolks
  • 100g sugar
  • 1kg red grapes
  • 850ml milk
  • 100ml red wine
  • 75g roasted crickets

  • Quantity: 10 scoops
  • Cook Time: 50 mins
  • Chill Time: Overnight
  • Churn Time: 35 mins (machine dependent)

Production

Heat the milk in a medium saucepan and make sure it doesn’t boil!

Meanwhile, whisk the egg yolks together with 90g of the sugar.

Slow pour the milk over the eggs, whisking as you go. When everything is combined add it back to the saucepan.

Ensure that it doesn’t boil and that the eggs don’t start to cook. A good way to test if it’s ready is to use a wooden spoon. If the mix coats the back of the spoon without running then it’s good to go. Think of the consistency of custard.

Once you’ve got a custard, strain the mixture and put it in the fridge to chill.

Partially mash the grapes, and heat them in a pan with the wine (I used an Argentinian malbec) and the rest of the sugar on a low heat until it reaches a thick consistency.

Chill it in the fridge and then blend it together with the custard you’ve already made.

Chill it overnight and churn it the next day.

Chop the crickets and add them in as your gelato is churning.

Post-production

Have a look at the full recipe video to get an idea of how I made it.

Peanut and Honey Glazed Sesame Noodle Ice Cream Recipe – Blade Runner

Peanut and Honey Glazed Sesame Noodle Ice Cream Recipe

Blade Runner

Listen to the podcast episode to get the story behind the flavour.

Pre-production

Noodles

  • 50g udon noodles
  • 4 tbsp honey
  • 2 tbsp brown sugar
  • 2 tbsp sesame seeds
  • 4 tbsp water
  • ½ tsp vanilla extract
  • 20g coconut flour
  • Vegetable oil

Ice Cream

  • 500ml cream
  • 500ml milk
  • 5 egg yolks
  • 150g brown sugar
  • 90g peanut cream (not butter!)
  • pinch salt
  • Quantity: 12 scoops
  • Cook Time: 50 mins
  • Chill Time: 8 hours minimum
  • Churn Time: 45 mins (machine dependent)

Production

Boil the udon noodles in water until they’re almost cooked.

Strain the noodles and put about 4tbsp vegetable oil over them and roll them in the coconut flour.

Deep fry the floured noodles in vegetable oil. Take them out when they’re golden brown and leave them to cool before cutting them into small pieces.

Chuck the sugarwater and honey in a small pan and bring to a medium heat to cook off the water.

Add the sesame seeds, vanilla and noodles to the mix and stir until the noodles are well coated. Put them in the fridge until the ice cream is ready to churn.

In a medium pan put the milkcream and sugar on a medium heat and warm until the sugar is dissolved but DO NOT let it boil.

Whisk the egg yolks together and slowly pour the warm milk mixture over the yolks, whisk as you go to slow cook the eggs.

Put the mix back on the heat and slowly heat it. Ensure that it doesn’t boil and that the eggs don’t start to cook. A good way to test if it’s ready is to use a wooden spoon. If the mix coats the back of the spoon without running then it’s good to go. Think of the consistency of custard.

When it’s almost custard stir in the peanut cream and salt and leave it to chill in the fridge, ideally overnight, until it’s ready to churn.

Post-production

Have a look at the full recipe video to get an idea of how I made it.

Caramelised Pineapple Ice Cream – Chungking Express

Caramelised Pineapple Ice Cream Recipe

Chungking Express

Listen to the podcast episode to get the story behind the flavour.

Pre-production

Caramel Sauce

  • 150g sugar
  • 100ml water
  • 150ml cream
  • 2 tbsp butter

Ice Cream

  • 250g pineapple
  • 500ml cream
  • 5 egg yolks
  • 250ml milk
  • 100g white sugar
  • 1tbsp vanilla
  • 1 pinch salt
  • 1tbsp brown sugar
  • Quantity: 10 scoops
  • Cook Time: 35 mins
  • Chill Time: 5 hours minimum
  • Churn Time: 30 mins (machine dependent)

Production

Start off by making the caramel sauce.

Put the sugar and water in a pan and heat for about 10 mins until the sugar has dissolved and the colour goes a bit amber.

TURN OFF THE HEAT but leave the pan on the hob so it’s still warm.

Add the cream and butter and stir until it’s all mixed. Store in the fridge until you come to churn the ice cream.

Preheat the oven to 220°c

Peel, core and cut the pineapple into rings about 5mm thick.

Cover an oven tray with baking paper and lay the pineapple rings on. Sprinkle the brown sugar over them and roast in the oven for 15 mins.

While the pineapple is roasting you can be making the ice cream.

Put the milksugar and salt in a pan and warm it through until the sugar has dissolved. DO NOT let it boil.

Whisk the egg yolks together and slowly add the milk mix to them, whisking as you go.

Put the mixture back in the saucepan and return to a medium heat. Ensure that it doesn’t boil and that the eggs don’t start to cook. A good way to test if it’s ready is to use a wooden spoon. If the mix coats the back of the spoon without running then it’s good to go. Think of the consistency of custard.

The pineapple should have cooked by now so take it out of the oven and add to a food processor with the vanilla.

Strain the ice cream mix into the cream and stir.

Add everything to the food processor (a blender is actually better at this point) and blend.

Chill overnight and churn the next day. 

Post-production

Have a look at the full recipe video to get an idea of how I made it.

White Chocolate And Ginger Ice Cream Recipe

White Chocolate and Ginger Ice Cream Recipe

8 Mile

Listen to the podcast episode to get the story behind the flavour.

Pre-production

  • 100g ginger
  • 100g sugar
  • 250ml milk
  • 500ml cream
  • 250g white chocolate
  • 5 egg yolks
  • 50g caramelised ginger
  • Quantity: 12 scoops
  • Cook Time: 2 ½  hours
  • Chill Time: 5 hours minimum
  • Churn Time: 45 mins (machine dependent)

Production

Thinly slice the ginger and put it in a medium sized pan. Add water so that it’s juuuust covering the ginger and boil for 2 mins.

Once boiled, drain the water and leave the ginger in the pan.

Add sugar, milk, and half of the cream to the pan with the ginger and warm (don’t let it boil!). When it’s fairly warm, cover and let the ginger steep for 2 hours.

After it’s been steeping for a couple of hours reheat the mixture (again, don’t let it boil!).

Meanwhile, whisk the egg yolks together and, once the mixture is hot, slow pour the mix over the egg yolks.

Chop up the chocolate and add it to the mix before putting everything back in the pan.

When the chocolate is melted add the rest of the cream.

Ensure that it doesn’t boil and that the eggs don’t start to cook. A good way to test if it’s ready is to use a wooden spoon. If the mix coats the back of the spoon without running then it’s good to go. Think of the consistency of custard.

Once it’s reached a custard-y consistency, strain and remove the ginger.

Chill in the fridge for at least 5 hours (ideally overnight) before churning it in the ice cream machine.

Finely chop the caramelised ginger and add it as the ice cream is churning.

Post-production

Have a look at the full recipe video to get an idea of how I made it.