Name: Recipe: Sloe Ice Cream - Harvesting the Blackthorn
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 750 ml
Ingredients: 300 ml double cream; 150 ml milk; 6 egg yolks (free range please); ½ cup / 110g your choice of sugar; ½ tsp vanilla essence – optional; 250 -300 ml Sloe Syrup

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No taste brings to mind an English hedgerow more than sloes, and I am delighted to be finally sharing my recipe for sloe ice cream. Although it is cold outside, I find it hard to resist ice cream even in winter. This ice cream was the result of an experiment, brought about by a challenge from Monica to create some non boozy concoctions using sloes.

It is super easy to make, simply make my super easy equal quantities of each of three ingredients sloe syrup, make custard, mix and churn in the ice cream machine.

It is such a pretty colour and delicate flavour – reminiscent of blackcurrant or berries, but with a tannic note and an entirely different note of berry to it. With the addition of the syrup to the custard this is lighter than standard ice cream – more akin to a gelato.

I made a 6 egg yolk custard – it nicely uses up a 300ml pot of double cream – but you can scale this up and down according to how many eggs you wish to use. I freeze egg whites singly in silicon fairy cake cases – once frozen pack into plastic boxes and defrost for eringue and macarons. If you have a Vitamix you can whizz up the custard in that in a matter of minutes.

5 from 1 vote

Recipe: Sloe Ice Cream - Harvesting the Blackthorn

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

Sloe Ice Cream - Harvesting the Blackthorn

Keyword: slow ice cream

Servings: 750 ml

Calories: 2 kcal

Author: Helen Best-Shaw

Ingredients

300 ml double cream
150 ml milk
6 egg yolks free range please
½ cup / 110g your choice of sugar
½ tsp vanilla essence – optional
250 -300 ml Sloe Syrup

Instructions

Place the cream and milk into a pan and bring to a gentle simmer.
Meanwhile using an electric whisk mix the egg yolks and sugar in a large bowl until they are pale and the sugar has dissolved.
Slowly pour the hot cream and milk over the egg and sugar mixture, whisking as you do.
Transfer the mixture back to the saucepan and gently cook, stirring all the time and taking care to scrape the sides and bottom of the pan, until the mixture is glossy and has thickened enough to coat the back of a spoon.
Allow to cool, then churn in an ice cream machine with the syrup until thick. Pack into a plastic tub and freeze for a few hours to firm it up.