Soda bread ice cream with raspberry and tarragon

  • Dessert
  • medium
  • 6–8
  • 2 hours 30 minutes, plus infusing and freezing time

PT2H30M

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Ingredients

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Soda bread ice cream

  • 200g soda bread, a day old or slightly stale
  • 312g of whole milk
  • 117g of double cream
  • 38g of caster sugar
  • 24g of milk powder
  • 25g of atomised glucose
  • 19g of dextrose
  • 2.5g of Maldon salt
  • 3.4g of Stabiliser Stab 2000

Raspberry jam and sauce

Raspberry gel

Tarragon jam

  • 250g of grapeseed oil
  • 100g of fresh tarragon
  • 50g of egg yolk
  • 50g of caster sugar
  • 50g of glucose syrup
  • 10g of Chardonnay vinegar
  • 5g of salt
1

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

  • 200g of brown soda bread, a day old, or slightly stale
2

Bring the milk and cream to 40°C. 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

  • 312g of whole milk
  • 117g of double cream
  • 38g of caster sugar
  • 24g of milk powder
  • 25g of atomised glucose
  • 19g of dextrose
  • 2.5g of Maldon salt
  • 3.4g of Stabiliser Stab 2000
3

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

4

To make the raspberry jam and sauce, place the ingredients in a vacuum bag, seal and cook in a water bath at 92°C 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

5

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

6

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

7

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

  • 50g of caster sugar
  • 50g of glucose syrup
  • 50g of egg yolk
  • 10g of Chardonnay vinegar
  • 5g of salt
8

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

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