Frozen Tunworth with cobnut crisps and London truffle honey
This unusual frozen Tunworth recipe is a savoury ice cream made with Tunworth cheese – a British-made camembert. The dish is paired with a local truffle honey and crispy cobnut crisps. If cobnuts aren't in season, try hazelnuts.
Ingredients
Tunworth ice cream
- 250g of whole milk
- 280g of double cream
- 140g of Tunworth cheese
- 8g of milk powder
- 60g of egg yolk , (approx. 3 yolks)
- 180g of sugar
- 1.5g of sea salt
Cobnut crisps
- 100g of sugar
- 3 egg whites
- 60g of butter , melted
- 60g of plain flour
- 2 cobnuts , or hazelnuts
To serve
- truffle honey , Charlie uses London truffle honey
Equipment
- Ice cream maker
- Thermometer
- Silpat mat
- Microplane
Method
Begin by preparing the ice cream and cobnut crisps a day in advance. Place the milk, double cream, milk powder and Tunworth cheese into a pan and heat until the cheese is melted. Use a stick blender to blitz the mixture until completely smooth
- 250g of whole milk
- 280g of double cream
- 8g of milk powder
- 140g of Tunworth cheese
Add the rest of the ingredients for the ice cream and gently cook whilst stirring until it reaches 83ºC, then chill and churn in a Pacojet or ice cream machine according to the manufacturer's instructions. Reserve in the freezer until needed
To make the cobnut crisps, mix together the sugar, egg whites, butter and flour until fully combined. Cover and leave to rest in the fridge overnight
- 100g of sugar
- 3 egg whites
- 60g of butter , melted
- 60g of plain flour
The next day, preheat an oven to 175ºC/gas mark 4. Spread out the mixture 1-2mm thick across a silpat mat or baking tray lined with baking paper. Finely grate over an even layer of cobnut (or hazelnut) over the top
- 2 cobnuts , or hazelnuts
Bake for 5-8 minutes or until golden and crisp. Remove from the oven and slice into thin matchsticks whilst still slightly warm
Serve the a scoop of ice cream with a pile of crisps on top and a drizzle of truffle honey
- truffle honey , Charlie uses London truffle honey
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Frozen Tunworth with cobnut crisps and London truffle honey
