- Serves: 2
- Cook Time: plus infusing
- Prep Time: 40 minutes plus overnight freezing
- Effort: medium
For the cinnamon ice cream
- 500 ml full-fat milk
- 2 sticks cinnamon
- 100 g eggs, yolks only
- 75 g sugar
For the fruit
- 150 g blackberries
- 150 g raspberries
For the granola crumble mix
- 150 g jumbo oats
- 60 g desiccated coconut
- 40 g demerara sugar
- 115 ml maple syrup
- 80 g groundnut oil
For the hazelnut praline powder
- 200 g roasted hazelnuts
- 200 g sugar
- 25 g salted butter
- 1 tsp praline paste, or puree
- 30 g powdered tapioca
1. For the cinnamon ice cream: Make this the day before. Heat the milk and cinnamon together until almost boiling, remove from the heat and leave to infuse for at least half an hour.
2. In a large mixing bowl, beat together the egg yolk and sugar until pale. Pass the infused milk through a sieve and slowly add to the eggs, stirring well. Return to a clean pan and cook over a very low heat, stirring, until the custard thickens enough to coat the back of a spoon. Leave to cool.
3. Pour into an ice cream maker and churn until frozen. Time will vary depending on the machine. If you do not have an ice cream maker pour into a large shallow freezer container, freeze for an hour, stir well to break up the ice crystals that have formed, refreeze and repeat 3-4 times until the ice cream is half frozen, then leave to freeze completely.
4. For the fruit: Prepare the fruit the day before. keep aside half quantities of all the berries. Wash and pat dry and keep in the fridge.
5. Freeze the remaining half of the berries overnight.
6. Once the berries are frozen place in a blender and pulse until the berries turn into a coarse textured mixture.
7. For the granola crumble mix: preheat the oven to 150C.
8. Mix all ingredients together and place on a baking tray.
9. Bake until golden brown (about 20 minutes) and leave to cool.
10. For the hazelnut praline: Put hazelnuts and sugar in a pan and cover with a little water.
11. Caramelise until golden, take off heat and coat with butter until glossy.
12. When cold, add to the praline paste or puree and put all ingredients in a food processor and blend until the mixture resembles a coarse powder.
13. Add the tapioca and continue to blend. This will dry out the whole mixture.
14. To serve: Assemble all of the ingredients by mixing together the fresh and frozen berries and placing them in the bottom of a small glass bowl. Scatter mounds of the granola on top of the fruit then sprinkle the hazelnut praline powder on top. Serve with a scoop of cinnamon ice cream.
Rate This Recipe