Moonshine Organic Ice Cream
© Recipe created by Derry Clarke, L'Ecrivain, for the 2010 Irish Food Writers' Guild Food Awards
Makes about 600ml/1 pint
400ml (14fl oz) Moonshine organic milk
1 vanilla pod, halved lengthways
4 egg yolks
75g (3oz) caster sugar
Bring the milk and split vanilla pod to the boil in a large saucepan
Meanwhile, whisk the egg yolks and caster sugar in a heatproof bowl set over a large pan of simmering water until the mixture is pale and creamy
When the cream mixture starts to boil, pour it slowly over the egg and sugar mixture, whisking all the time. Transfer the mixture back into the pan the cream mixture was heated in and continue cooking on gentle heat until the custard coats the back of a wooden spoon
Pass the custard through a fine sieve. Scrape the seeds from the vanilla pod into the custard and discard the pod. Leave to cool completely
Transfer the cooled custard to an ice cream machine and churn according to manufacturer’s instructions, folding the apple compote in just before it is finished churning
Use as required or freeze for up to five days in a rigid plastic container
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