Ice cream is the perfect receptacle for trying out different flavour combinations – an easily infusible base, plus ample room for mix-ins, both solid and swirly. Today’s ice cream is just about copying though… but with such a great combination of flavours (and making use of all the infusible and mixable components), I was a pretty happy copier!
This flavour combination is based off of a Made by Marcus ice cream (not one I’ve had the chance to try, but I hope to eventually!): earl grey-infused ice cream base, chunks of financier and a raspberry jam swirl. In typical Made by Marcus-brilliance, it is fantastic combination.
Perhaps the most surprising aspect of this ice cream to me was the financier. I wasn’t too sure how it would freeze and considered brushing the cake with sugar syrup or some rum to help keep it soft. However, it stayed soft and plush, with the chill giving it a bit of a toothsome chew.
earl grey, raspberry & financier ice cream
Financier adapted from Thomas Keller and Sebastien Rouxel’s Bouchon Bakery. Fruit swirl adapted from Stella Parks.
ice cream base
- 370g whole milk
- 10g loose leaf earl grey tea
- 4 egg yolks
- 30g granulated sugar
- good pinch salt
- 160g heavy cream
- 50g butter
- 30g ground almonds
- 20g all-purpose flour
- 1/8 tsp kosher salt
- 40g granulated sugar
- 50g egg whites
- 1 tsp vanilla extract
- 200g raspberries
- 50g granulated sugar
- pinch salt
- 1-2 tsp lemon juice, to taste
ice cream base
Combine the milk and tea and let cold infuse in the fridge for 24 hours. Pass through a sieve to remove the tea leaves and extract about 320g of infused milk.
Place the milk, egg yolks, sugar and salt together in a heatproof glass bowl and whisk to combine. Set the bowl over a saucepan of simmering water and cook, stirring constantly with a rubber spatula, until the mixture thickens and reaches 160-165F. Immediately transfer to a container and stir in the heavy cream. Let cool then chill completely.
Preheat the oven to 425F. Line the bottom of a loaf tin with parchment and butter the sides.
Place the butter in a small pan and cook, stirring, until the solids are browned and fragrant. Immediately transfer to a bowl to prevent burning. Set aside to cool a bit while you prepare the rest of the batter.
In a medium bowl, whisk together the ground almonds, flour, sugar and salt. Make a well in the centre and add the egg whites and vanilla extract. Whisk to combine until smooth. Fold in the butter in a few additions.
Scrape the batter into the bottom of the prepared pan and spread into an even layer. Place in the oven and turn the temperature down to 375F. Bake for about 10 minutes or until just browned along the edges and a skewer inserted into the centre is removed clean. Let cool on a wire rack.
Cut into 1cm cubes and freeze.
Place the raspberries, sugar and salt in a small saucepan. Heat over medium to soften the berries and crush them with your spoon. Bring to a simmer and cook for about 6 minutes, stirring frequently, until the raspberries are reduced and thickened – the weight should be about 160-170 when you take it off the heat.
Put the hot raspberry mixture into a sieve set over a bowl. Use a rubber spatula to vigorously press as much of the raspberries through as possible, leaving the seeds behind. It will take a bit of time and effort, but you should end up with about 100-110g of smooth raspberry sauce. Cover and place in the fridge to chill completely.
Churn the ice cream base in an ice cream maker according to the manufacturer’s instructions. At the end add about 2/3 – 3/4 of the financier cubes (depending on how chunky you like it) and churn in. Spread half of the ice cream base into a pre-chilled loaf tin. Dollop half of the chilled raspberry sauce over top. Top with the remaining ice cream and then remaining raspberry sauce. Use a small offset spatula to swirl the ice cream a few times and scatter some more financier cubes over top. Freeze completely.