Milk ice cream, brandied cherries and naked oats
Three simple flavours showcase the quality of the ingredients used to make this dessert from chef Joe Otway. The best milk you can find, beautiful preserved cherries and ‘naked’ oats (a type of oat which has a hull that naturally falls away during the harvest, rather than requiring a separate hulling process) come together to create a beautiful end to any meal.
Joe says: “Organic milk, along with all artisanal dairy, is a seasonal product. The milk used for this recipe is from a smallholding a few miles down the road from our farm Cinderwood called Hill Farm Real Food.
During the spring and summer months, when there’s a lot of fresh grass for the cows to get at, milk production increases and we like to use the raw milk at Higher Ground to make cultured yoghurt and, in this case, ice cream.
We were lucky enough to get our hands on some wild foraged Scottish cherries that we chose to preserve in brandy to create something similar to griottines. These cherries are very hard to come by, but shop-bought griottines are a great substitute.”
Ingredients
Metric
Imperial
- 700ml of whole milk
- 40g of liquid glucose
- 100g of caster sugar
- 4 egg yolks
- Griottine cherries, to serve
Oat crumble
- 100g of plain flour, ideally pastry flour
- 100g of unsalted butter
- 50g of caster sugar
- 50g of oats, ideally naked oats
Equipment
- Pacojet or ice cream maker
Method
Add the milk and glucose to a saucepan and bring to the boil. Meanwhile, whisk the sugar and egg yolks together in a large heatproof bowl
- 700ml of whole milk
- 40g of liquid glucose
- 100g of caster sugar
- 4 egg yolks
Whilst constantly whisking, gradually pour the hot milk mixture over the yolks. Once combined, return the mixture to the saucepan, then continue to gently cook, whisking constantly, until the mixture reaches 82°C
Leave to cool, then chill. Use a Pacojet or ice cream machine to churn the mixture into ice cream. Keep in the freezer until ready to serve
To make the oat crumble, preheat the oven to 170°C. Put all the ingredients in a stand mixer with a paddle attachment and mix until combined (you can also do this in a bowl and use your fingers to rub everything together into a rubble)
- 100g of plain flour, ideally pastry flour
- 100g of unsalted butter
- 50g of caster sugar
- 50g of oats, ideally naked oats
Transfer to a baking sheet and bake for 15-20 minutes until golden brown. Leave to cool
To serve, add a scoop of the ice cream to a chilled glass and use the back of the spoon to make a well in the top. Add a spoonful of the oat crumble alongside, then fill the well with griottines and their syrup
- Griottine cherries, to serve
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