Sunday 14 November 2010
This is a gentle, refreshing way to finish a meal, so light in flavour it's almost ethereal.
8 sweet, juicy clementines
100g/31/2oz caster sugar
200ml/7fl oz double cream
1 vanilla pod, split in half lengthwise, seeds scraped out
3 tbsp sherry (Lustau or Pedro Ximénez)
Slice the clementines in half and squeeze to remove as much juice as possible. Strain the juice through a colander and set aside.
Place the sugar and cream in a small, heavy-based pan. Scrape out the seeds from the vanilla pod and add them to the cream-sugar mix with the pod itself.
Place over a medium heat and bring to a boil; reduce to a simmer and cook for about a minute – you simply want to infuse the cream with the flavour of vanilla and dissolve the sugar. Remove, and set aside to cool.
Once cool, pour through a strainer on to the clementine juice. Stir well, add the sherry, pour into an ice-cream maker and follow the instructions.
If you don't have an ice-cream maker, place it in a Tupperware bowl and put in the freezer. Stir every half-hour until it sets.
Once set, scoop into bowls and serve at once.
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