It’s more or less impossible to find good quality fruit ice cream in the supermarkets in the U.K (I can count to two; a lime coconut ice cream and a lemon curd ice cream) so in the last two weeks we’ve been making fruity ice cream in my precious, new ice cream machine but since I’m a girl that at heart always preferred richer things such as chocolate, nuts and biscuits I soon felt like I’ve had my temporarily cravings satisfied and I felt like making something indulgent. I consulted Keith and we looked through my list of ice creams to make (it spans over two pages now!) and we chose to make a cassia ice cream with oat biscuits and raisins.
My inspiration for this ice cream was part oatmeal biscuits with raisins in them but I also once (or twice, or thrice…) had an ice cream in Sweden called Berte’s äppelpaj which was an apple pie ice cream with crumb chunks, cassia and apple pieces. I thought that why not combine the two flavours, the raisins, the oat-y flavour from both the biscuits and the crumb and the cassia from the apple pie. I expect you could stick some apples in there, but I wanted to focus on the biscuit part of the ice cream, having lots of those chunks.
This flavour ice cream is interesting. Even thought it’s a cold dessert it feels warm and cozy in your stomach, a bit like as if you’ve had a cup of hot chocolate, I think it’s the oat biscuits and the spicy warmth of cassia that does it. If you don’t have cassia then just use cinnamon, it’s fairly similar but a bit harsher and not as sweet. I used muscovado sugar instead of the normal white sugar and it’s caramel tones complements the spice and the oats beautifully. You’ll get biscuit leftovers, but you don’t mind, do you?
Eat on it’s own, half melted over a cassia/cinnamon bun or together with apple pie…
Cassia ice cream with oat biscuits and raisins
300 g/10.6 oz milk
300 g/10.6 oz whipping cream
3 big egg yolks
40 g/1.4 oz glucose syrup
75 g/2.7 oz muscovado sugar
2 teaspoons of cinnamon, or to taste
55 g/1.9 oz raisins
70 g/2.5 oz thick cut oats
70 g/2.5 oz instant oats
75 g/2.7 oz vegetable oil
130 g/4.6 oz muscovado sugar
40 g/1.4 oz golden syrup
Pinch of flake salt
Make the oat biscuits first. Put the oven on 190 degrees C/375 degrees F (165 degrees C/330 degrees F if you’re using a convection oven). Put everything in a bowl and mix together. Spread on a sheet of greaseproof paper and bake until it’s golden. Let it sit until the next day and break it up into little chunks.
For the ice cream put the milk, the cream and the cassia in a saucepan together with the glucose syrup. Bring to the boil and put the saucepan carefully in a basin with cold water and let the mixture cool for about half an hour. Whisk the egg yolks together with the sugar for about two minutes until it’s fluffy and pale in colour. As you whisk, pour the milk and cream mixture carefully into the egg and sugar mixture. Make sure that you pour the milk and the cream mixture into the egg and not the other way around or the egg mixture might curdle. After the two mixtures are combined, pour into the saucepan again and heat on medium heat while whisking until the mixture is 84 degrees C or it’s thick enough to cover the back of a spoon. Strain the mixture into a bowl and put it into the water filled basin again to cool down, stirring every now and then to prevent a skin from forming. When it’s cooled down, cover with cling film and put it in the fridge over night. Churn the ice cream the next day and when it’s done stir carefully and quickly in the raisins and the about 1/4 of the oat biscuit chunks. Put in the freezer to set into a harder consistency.