Charoset Ice Cream

The Perfect Passover Dessert.

A new Passover dessert.

This wonderful creamy, just-sweet, fruit-and-nut-studded ice cream was published in our most recent book, Now for Something Sweet. USA food writer and cook Ronnie Fein shared her ‘Charoset Ice Cream’ with us, to great excitement. Charoset is a traditional spread we eat at Passover time with flavours of apple, cinnamon and walnut. 

So this is simply the most perfect Passover dessert!

 

 

 

 

Dried Fruit + Nut Ice Cream
Votes: 1
Rating: 5
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Rate this recipe!
Print Recipe
Servings
8 serves
Servings
8 serves
Dried Fruit + Nut Ice Cream
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings
8 serves
Servings
8 serves
Ingredients
Servings: serves
Units:
Instructions
  1. Heat the butter in a small saucepan over medium heat. When the butter has melted and looks foamy, add the brown sugar and mix it in. Add the apple and toss for a minute. Add the dates, figs and sultanas and cook, stirring, about a minute, until the fruit is well coated. Add the cinnamon and wine (or port). Bring to a boil, then turn the heat to low and cover for 10 minutes, stirring from time to time. Remove from the heat and mash the fruit slightly. Set aside.
  2. While the fruit is cooking, place 2 cups of the cream in a medium saucepan over medium heat until bubbles appear around the edges. With an electric mixer, beat the sugar, the egg yolks and the salt for a few minutes until pale and thick. Gradually add the heated cream and beat together thoroughly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, for 8 minutes or until it forms a thin custard. You should be able to lift the spoon from the saucepan and run your finger along the back, leaving a clear trail (‘coats the back of a spoon’). Pour in the remaining cream and stir to combine, followed by the fruit mixture. Refrigerate the mixture for at least 2 hours or until cold.
  3. Churn the mixture in an ice cream maker, according to the manufacturer’s directions. When the mixture is the consistency of soft ice cream, add the nuts and continue to churn until it is ready. Place in the freezer until ready to serve.
  4. If you don’t have an ice cream machine, place the mixture in the freezer and cover with plastic wrap. It will still be good, just not as creamy.
  5. Makes about 6 cups which should serve 8 people.

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Many of you know I have been on the growing 'don't buy Tassie salmon' bandwagon since reading Richard Flanagan's book Toxic about a year ago. It was shocking to see the state of the industry, and even more shocking that we thought we were eating something that was really good for us. This just-released video has strengthened my resolve (which I have to admit was waning as I am not sure how much impact we have all had) to continue and to spread the word.

Please share this post, or any post supporting this stand, it is such an important message - especially for those of us who used to love eating Tassie salmon.

And sadly this also applies to all the smoked salmon from Tassie including @huonsalmon which we all used to love.

Click on the link in our profile for the original @neighbours_of_fish_farming video. 🙏🏻 @joostbakker for posting the video, that's where I first saw it.

I have been buying NZ king salmon @regalsalmonnz @orakingsalmon and @alpinesalmon (Mt Cook, NZ, can buy at @harrisfarmmarkets) and exploring many other fish options. Check out @goodfishproject for an excellent guide to what we should be buying here in Aus.

We also need to rally the big buyers in Aus - @colessupermarkets @woolworths_au to stop buying farmed Tassie salmon until the industry has been cleaned up.

(btw when we were in beautiful Tassie last year, not one restaurant we went to served salmon. Doesn't that say something?)

Lisa x
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