Welcome to Tiny Table Cooks… – a failsafe stash of recipes set to keep you and your family fed whilst we all stay snug indoors over these somewhat uncertain times. We’ve teamed up with some of the country’s best cooks, bakers and foodies to bring you some tasty inspo, store cupboard saviours and freezable feasts.
They’re one of our favourite ice cream emporiums in the capital and Ruby Violet continue to serve up scoops with a smile even in times of uncertainty. Inspired by her grandmother – Ruby Violet, and their shared love for a crisp choc ice, founder Julie Fisher took her passion for ice cream and transformed it from a dream to a reality by opening her ice cream parlour on Fortess Road. From classics to contemporary flavour combos, Ruby Violet’s ice creams and sorbets are small batch but sublime. Fancy trying a tub? Ruby Violet are operating a home delivery service across London (check website for catchment parameters). Too far out? Worry not as the wonderful Julie shares her recipe for Mint Choc Chip ice cream, take from Ruby Violet’s Ice Cream Dreams…
Ruby Violet’s Mint Chocolate Chip Ice Cream
A few words from Julie… Our mint is supplied by our customers from their allotments in Highgate, so is completely fresh and natural. Do not be surprised if your mint chocolate chip ice cream does not turn out the fluorescent green that is commonly associated with the industrially extruded variety. Depending on the mint, the colour will vary from pale green to white, but the flavour will be unmistakable.
500 ml (17 fl oz) double cream
250 ml (9 fl oz) whole milk
75 g (3 oz) granulated (raw) sugar
45 ml (11⁄2 fl oz) egg yolk (approximately 3 large egg yolks)
A pinch of salt
40 g (11⁄2 oz) mint leaves stripped from the stalks
100 g (31⁄2 oz) chocolate (at least 60% cocoa solids)
1. Pour the cream, milk and sugar into a saucepan. Bring slowly to the boil and then remove from the heat and allow to cool a little for about five minutes.
2. In a bowl, whisk together the egg yolks and salt until combined well.
3. Slowly pour the slightly cooled milk and cream on to the egg mixture, stirring constantly. Do not use boiling milk as this can turn your egg mixture into scrambled eggs.
4. Pour the mixture back into the saucepan and slowly heat, stirring with a wooden spoon all the time, until it has reached 85°C (185°F) but doesn’t boil.
5. Stir at this temperature for 4 minutes or so.
6. Add the mint leaves to the hot sweetened mix.
7. Remove from the heat and leave to cool down to 4°C (39°F) within 90 minutes.
8. You can cool down the mix by placing in a pan in a sink with cold water and ice cubes, or put the mixture in a Ziplock bag which you then place in a pan of cold water with ice cubes. Do not place the uncooled mixture in the fridge or freezer.
9. Place in the fridge and leave for 6 hours or preferably overnight. The longer you can leave the mix, the more intense the flavour, as long as it is kept in the fridge and the ingredients are fresh. We leave ours to infuse for 2 days.
10. Strain the mix through a sieve, pressing the mint leaves firmly to extract all the mix. You may need to make the quantity back up to 800 ml (27 fl oz) with pasteurised milk.
11. Pour the mix into the ice-cream maker and churn.
12. Melt the chocolate in a bain-marie and leave on one side to cool, but stir occasionally so it remains runny.
13. Remove the ice cream from the machine and layer it into a container, interspersed with dribbles of melted chocolate to form chocolate chips.
14. Keep in the freezer until ready to serve.
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GET ALL THE LATEST SCOOP FROM RUBY VIOLET AT RUBYVIOLET.CO.UK AND AT @rubyvioletices