Cream cheese ice cream with blackcurrant & camomile syrup

Cream cheese ice cream with blackcurrant & camomile syrup

By
From
Basque
Serves
4-6
Photographer
Laura Edwards

If you’ve been lucky enough to go to Elkano in Getaria and try the cheese ice cream, I think it’s safe to say that you will never forget it, or anything else that you eat there for that matter. It’s one of my favourite restaurants.

I’ve never asked for the recipe, as apart from anything else, it gives me an excuse to go there! So, this is just my interpretation, but I’m very happy with it. I’ve added camomile to the syrup as I had some fresh camomile flowers from Ordizia market the last time I went there, and I think it works really well here.

Ingredients

Quantity Ingredient

For the cheese ice cream

Quantity Ingredient
120g full-fat cream cheese
130g greek yoghurt
100g runny honey
20g glucose syrup

For the syrup

Quantity Ingredient
150g blackcurrants
100g caster sugar
generous pinch dried camomile flowers
squeeze lemon

Method

  1. Put the cream cheese, Greek yoghurt, honey and glucose syrup in a pan with 150 ml water and gently heat until the cream cheese has melted, whisking to combine. Bring to the boil, cool, then chill for at least 1 hour before churning in an ice-cream maker. Scoop into a plastic container and freeze until needed.
  2. If you don’t have an ice-cream maker, pour the mixture into a deep plastic container and freeze for 2 hours, then beat with an electric hand whisk to break up the crystals and freeze for a further hour. Repeat this twice more, then freeze until solid.
  3. Put the blackcurrants in pan with the sugar, camomile and a small splash of water. Bring to the boil, then simmer gently for a couple of minutes until the blackcurrants have all broken down. Pass through a fine sieve back into the pan, then cook gently for 3–5 minutes until you have a glossy drizzling syrup. Add a little lemon juice to taste.
  4. Remove the ice cream from the freezer to soften for 15 minutes, then serve a quenelle or scoop of ice cream on a puddle of syrup.
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