Home-made Organic Raw Milk Ice Cream (Vanilla & Rose) & Ratafia Almond Biscuits. Gluten-free Recipes
Home-made organic gluten-free raw milk ice cream and ratafia biscuits inspired by the Victorian recipes from Mrs Beeton's Book of Household Management 1861. Freshly picked rose petals from our organic garden - an ancient rose collection we have been building up over the years, many from cuttings.
Music from Ail Fionn, their original composition Breakfast in Kildare available from the Public Domain Internet Archive at:
Ice Cream Recipe: All Organic Ingredients
2 litre raw milk infused with 1 split Bourbon vanilla pod
1 dozen eggs
12oz/350g cane sugar
600ml crème fraïche
4 heads of richly perfumed roses - remove the small white section from the bottom of each petal.
Bring milk to below boiling and leave to infuse with vanilla pod over night. (If you do not want to eat the petals just infuse them with the vanilla and then remove.) Heat the milk again to below boiling and mix in petals, remove vanilla pod. Make custard by whisking the eggs and sugar together and then adding the warmed milk and petals, whisk again and return to the pan. Cook on a low heat 15-25 mins, stirring constantly. The custard is ready when it coats the back of the spoon. Leave to cool. Add cream and whisk again. Freeze. When ice crystals form at edges mix firstly with a spoon and then using a dough hook. To avoid very hard ice cream, which may be difficult to scoop out. I usually cut the ice cream into serving portions after 24-48 hours. Of course if you have an ice cream machine then follow the instructions. I did make crystalised rose petals to decorate the sundae but unfortunately Andy ate them by mistake so I will make them for another video as they make beautiful cake decorations particularly rosa Mundi - the pink and white striped rose.
Ratafias: All Organic Ingredients
Equal amounts of ground almonds and raw cane sugar 12oz/350g
Whisked whites of four eggs
Mix together. Form into biscuits and place on parchment paper in a hot oven 10-12 mins
Vanilla-Rose Fudge With Honey | DIY Fudge
Creamy, decadent, and seductive… this Vanilla-Rose Fudge With Honey leaves you wanting more! Taste buds are spoiled by sweet local honey, salty pecans, rich vanilla extract, and aromatic roses. A match made in heaven! Roses embellish this fudge, but you can also use edible flowers from your garden, the market’s produce section, a specialty gourmet shops, or local flower shop. Makes a PurrFect gift for Valentines, birthdays, anniversaries, Christmas, etc. Served chilled for an elegant treat. Bee warned: these won’t last long and will disappear fast! UPDATE
Cheers, meows, and bee happy,
Alison, Hobbes & the girls
#DIYFudge
#HowDoYouMakeFudge
#EdibleGifts
#HomemadeFudge
Yield: About 28 medium candies, or 56 smallPrep Time: 45 minutes, Cook Time: 30 minutes, Total Time: 2 hours
INGREDIENTS:
15 tablespoons unsalted butter; softened (150 g)
Almost 1/2 cup local honey (100 g). If stuck get it here:
Pinch of pink Himalayan salt
1 1/3 cups evaporated milk (350 ml)
2/3 cups water (150 ml)
3 3/4 cups white sugar (750 g)
2 teaspoons pure vanilla extract (14 ml)*
Almond or grapeseed oil (for greasing pan and knife)
OPTIONAL TOPPINGS (at room temperature):
Pecans, toasted almond slices, and/or cranberries for texture (optional)
Edible rose petals, geraniums, pansies, violets, or orange blossoms
INSTRUCTIONS:
Line 8x8-inch baking pan with parchment paper, leaving overhangs on each side. Lightly grease pan with almond or grapeseed oil. Cut softened butter into tablespoons and set aside. Weigh local honey and sprinkle salt on top.
In a heavy large pot, add evaporated milk, sugar, and water. Place on medium heat, stirring constantly with wooden or silicone spoon, until boil (about 7-8 min). Stir in local honey and pitch of salt. Stop stirring and attach candy thermometer to side of pan, ensuring it doesn’t touch the bottom.* Without mixing, watch carefully and cook another 10-15 minutes until reaching the soft ball stage (237-239° F) with a candy thermometer*
Remove from heat. Whisk in butter, about one tablespoon at a time. Whisk in the pure vanilla extract. Stop stirring and allow to cool (to 110° F) slowly on the counter, or faster in a sink with cold water. After cooled, beat mixture vigorously until thick and lost its glossiness.
Pour mixture into greased-lined pan. Smooth the top with an oiled rubber spatula. Cool one hour at room temperature, or 30 minutes in the refrigerator. When mixture is firm, remove from pan by gently pulling the parchment paper up. Place onto cutting board. Use a sharp oiled knife to cut into desired sizes (about 28 for medium candies, 56 for small).
FOR ROMANTIC GIFT:
Cut fudge into 1-inch squares or use heart shaped cookie cutters. Place fudge on candy wrappers inside a pretty glass container or candy box. Top with pecans, almond slices, cranberries and/or rose petals. Cover with parchment paper for a special touch, then attach lid. Served chilled. Store refrigerated in airtight container for several weeks.
*CANDY-MAKING STAGES WITHOUT A THERMOMETER:
Drop a small amount of cooked honey mixture into cold water. Syrup is done when it forms a soft, flexible ball. Continue to cook if syrup spins a soft, loose, short thread in the water.
*To make homemade vanilla extract, checkout our video with floral Tahitian vanilla beans :)
**As Amazon Associates, our non-profit earns from qualifying purchases.
Essential oils home made - steam distillation of geranium oil
Kitchen chemistry from Jason - Steam distillation used to isolate essential oils from geranium. You can find the parts to do this on eBay. The essential oil can be used as a natural mosquito repellant. Other oils from different herbs can be extracted in this way, such as lavender, basil, sage, etc. Essential oil was made from home-grown plants and is totally natural. Useful for aromatherapy and other alternate medicines. Hope that you have as much fun as I did making mine!
Open to hear suggestions for improvements. Jason