Tag Archives: Christmas desserts

Home-made Lychee and cinnamon ice-cream

8 Dec

Home-made Lychee and cinnamon ice-cream

You know that feeling when your head swells a little and eyes lose focus…for an instant when you are neither here or there. I am feeling awkwardly poetic as I write this, but you know how there is just a moment, when a surge overcomes you and a sensation that feels so rousing that it sinks and then very quickly elevates your heart.  That is what happened to me today, when I tasted this ice-cream and I have so say, I am pretty proud.

lychee cinnamon ice cream by Deena Kakaya

Imagine. I knew that it would taste good when I was warming the custard base with the cinnamon going through it; it filled the house with festive Christmas essences but really, I didn’t know it would be quite this good. It was almost midnight when I stood at the ice cream maker with a dessert spoon, turned it off and planned to scoop it into a clean tub. But what happened? I had a little taste and then another, then another and now I can feel the cool lychee in my throat and the cinnamon on my skin and let me tell you…mmmm….

I am quite an ice-cream person so the cold weather out there doesn’t put me off. It did my friends who visited last week but when they tasted the star anise and amoretti number, they polished it off saying it was the best ice-cream they had tasted. I blushed, but you know that I love it. Anyway, it’s Christmas and if you are serving ice-cream on the side of a warm pudding or dessert, maybe a chocolate fondant or brownie, then make it this one.


lychee cinnamon 1

I used my froothie, the optimum 400 to blitz together the lychees and grind the cinnamon (not together) and found that there were no clumps of cinnamon or lychee in my ice cream and this is important because clumps of frozen lychee just don’t work because it is such a wet fruit. It is important to achieve a really smooth lychee pulp and this machine does a mighty fine job. I have also used Tesco’s extra thick double cream because the lychees are pretty wet.

Ingredients to serve 4

300ml double cream (I used extra thick double cream)

300ml whole milk

4 egg yolks

1 ½ tsp. of corn flour

200g sugar

1 ¼ tsp. ground cinnamon

250g lychees

Method

  1. Beat the egg yolks, corn flour and sugar until they are smooth and have achieved a pale yellow colour from a deeper, egg-yolk colour.
  2. Warm the milk, cinnamon and cream together until they are just under boiling point, but do not allow them to boil.
  3. Add the milk and cream to the eggs and sugar little by little. Start with a very small amount and gradually build it up, whisking as you go. If you pour too much of the milk and cream in, you could curdle the eggs if they get too hot.
  4. Return the pan to the heat and stir on a gentle flame until the custard has thickened. Check that it is ready by drawing a line on the back of the spatula. If it doesn’t fade out, the custard is ready.
  5. Leave the custard to cool to room temperature and in the meantime, blitz the lychees smooth to a thick juice. There should be no chunks.
  6. Once the custard is at room temperature, mix in the lychees and then refrigerate for about four hours.
  7. Churn the ice cream in your ice cream maker or freeze it overnight. If you are not using an ice cream maker, break up any ice particles with a fork and then refreeze it.

 

Apple, Lychee and blackberry (coconut)crumble with rose, cinnamon, cardamon and star anise

6 Dec

Spiced Apple, Lychee and blackberry crumble
I watched the entire 30odd minutes of kangaroo Dundee today. What is wrong with me? I watched a whole programme about a tall and strong looking fellow rescuing and nursing baby kangaroos, becoming their mother

It did get me thinking about comfort though. The primitive need. My boy fell over at playgroup whilst playing away from me and he walked around searching from me in cries that escalated in volume until he found me.

No matter where I am in the world, I always crave okra curry and hot chapatti with yoghurt after a few days. Why does it feel so easy, warm and calm to wake up next to someone you love each day. Remember the feeling of laying your head in your mothers lap and having your hair stroked, or sitting on the lap of your mum or dad in a crowd, the safe place. Maybe the smell of chips is comforting because it was a regular treat, a common feature in the winter take-away suggestions on a Friday or on blustery days by the seaside, laughing with loved ones. Or remember that time when we escaped from arguing relatives, hit the road and ended up at the seaside, in the dark in a bank holiday with nothing to eat, but chips.

Maybe the reason I keep Bollywood serials running in the background is because it feels like someone is there, maybe the sounds are familiar in a way that other shows aren’t or maybe there transport me to times when I actually watched a movie without gadgets for distraction. It’s comforting. Perhaps kadhi is cajoling because its what I’ve always eaten with khichdi when I’ve been sick. Growing up my mum would persuade me to go to the temple with her, she said she got some peace of mind at the temple. I never understood it, until I grew up.

My next recipe offers me comfort. My uncle has become old and frail, but memories of him are younger, still very mature and active. His garden was well tended back in the day. I loved walking along the oaths that were lined with unusual flowers, lots of them. I would head straight for the back of the garden, where a swing hung from an enormous tree. I’d swing and avoid kicking apples. I knew my dad would be carrying them home for apple pie.

Nowadays I give this recipe an exotic and spiced twist. The juices burst through the top of the crumble and make I could drink it. It’s really good, try it.

Ingredients
3 cooking apples, peeled, cored and chopped (I used Bramley apples)
150g Blackberries
150g lychees, stoned and halved
120g sugar
1 tsp. ground cardamom
1 stick of cinnamon
2 star anise
50ml rose water
A generous knob of butter

For the crumble topping
150g plain flour
100g caster sugar
100g butter
75g dedicated coconut

Method
1. Pre-heat the oven to 180degrees
2. Make the crumble topping first, by combining the sugar and the flour, then rubbing in the butter gently, to make a bread-crumb like texture. Then add the desiccated coconut. When it’s ready, put it in the fridge until the topping is needed.image
3. Turn your attention to the fruit, by heating and melting the butter in a pan and adding the Apples and sugar. Crisp the apples up for 3-4 minutes before stirring in the cinnamon, rose water, cardamom, and star anise. Turn off the heat and add the blackberries and lychees
4. Turn the fruit into an oven-proof dish and spread the crumble topping over the fruit, evenlyimage
Bake the crumble in the oven for approximately 20-25minutes before serving…ideally hot!

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