Soda bread ice cream with raspberry and tarragon

Begin by making the ice cream. Preheat an oven to 150ºC/gas mark 2. Slice the soda bread and dry out in the oven for 1 hour, then set aside in a dish

Bring the milk and cream to 40ºC. In a separate bowl, mix the remaining ingredients together, then whisk into the milk and bring to a simmer. Hand blend the mixture, then whilst still hot, pour it through a fine sieve over the soda bread and leave to infuse for 1 hour

Meanwhile, begin making the tarragon jam by creating a tarragon oil. Place the grapeseed oil and tarragon in a blender and blitz until smooth and bright green (around 10 minutes). Pass through a fine sieve, discard the pulp and chill until needed

To make the raspberry jam and sauce, place the ingredients in a vacuum bag, seal and cook in a water bath at 92ºC for 1 hour. After this time, empty the bag into a colander lined with a muslin cloth set over a bowl. The sauce will trickle into the bowl, leaving you with the jam on top. Reserve both separately

After the ice cream base has been infusing for 1 hour, pass the mixture through a fine sieve then chill. Churn using an ice cream machine according to the manufacturer’s instructions, then reserve in the freezer until needed

To make the raspberry gel, pour the raspberry juice into a pan with the agar agar and bring to the boil, whisking as you go. Continue boiling for 1 minute to hydrate the agar agar, then pour into a container and leave in the fridge to set for about 1 hour. Once set, place the jelly into a blender and blend into a smooth gel. Pass through a fine sieve then transfer to a small squeezy bottle

To make the tarragon jam, place the sugar and glucose syrup in a pan and bring to the boil. Turn down the heat, wait a few minutes for the mixture to cool a little then gently whisk in the egg yolks. Transfer the mixture to a blender with the vinegar and salt and blitz at a low speed. With the motor still running, slowly drizzle 225g of the strained tarragon oil in whilst still blending to emulsify, adding a splash of water if it starts to split. Transfer to a small squeezy bottle

To serve, place a ring mould inside a chilled bowl and spoon some of the raspberry jam into the centre. Spoon over the soda bread ice cream into a neat circle then remove the ring mould. Pool some of the raspberry sauce around the edges of the ice cream and finish with dots of the tarragon jam and raspberry gel