Apple and Cinnamon Ice-Cream

Sorry this is so late – I promised it ages ago when the apples were in high season, but uni essays had to take priority!

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So, apple and cinnamon – a good mix.

This is a little autumnal treat. Eat it on its own or serve with a nice hot pudding. What about a winter crumble with apple and cinnamon ice cream on the side?

Enjoy!

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Apple and Cinnamon Ice Cream 

(1L ice cream container)

-1 cup whole milk -3/4 cup granulated sugar -2 cups double cream -6 egg yolks -2tsp ground cinnamon

-2tbsp butter -2 large apples, cored and diced into chunks -1/4 cup dark brown sugar -1tsp ground cinnamon -1/4tsp ground nutmeg

  1. To make the ice cream base: in a large pan, add the milk, 1/4 of the sugar and the cream. Bring just to the boil.
  2. In a large bowl, mix the rest of the sugar and the egg yolks together. Carefully pour in the heated milk mixture and start to whisk it in.
  3. Once combined, mix in the ground cinnamon thoroughly.
  4. To make the apple compote: melt the butter in a non-stick pan. In a bowl, toss the apple with the brown sugar and spices. Tip into the pan and heat, stirring often, until the apple is tender and the sugar has melted. This should take a couple of minutes. Remove from the heat and allow to cool.
  5. If using an ice cream machine, follow the manufacturers instructions. If making it by hand, pour the ice cream base into a large ice cream container. Scrape in the cooled apple mixture and stir in, using figure of eight movements. Seal and place in the freezer. Every half an hour, remove and repeat the same figure of eight swirls. Continue until the ice cream has set. Serve.

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Hungry Gap

What to think of growing for next winter’s hungry gap?

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Kale

It will start to flourish in the most ‘hungriest’ gap of all, around February when all of your stores have dwindled. Boil, steam, fry or add to stews, curries, soups, pizza toppings, lasagnes, bologneses, casseroles, etc and it will wilt down to nothing but is so good for you!

The last of the Kale

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Cabbage

Kept under only insect netting, cabbages can be grown for an early spring crop or throughout the autumnal and winter months for a warming cooked green due to their hardiness.

Cabbages

Spanish Tree Cabbage

Huge plants that should last for two-three years once sown. They are frost resistant and produce huge green leaves that you harvest like kale. Pull them off, cut them up, and cook like cabbage/kale. They taste just like them.

Purple Sprouting Broccoli

This one will not be ready until just before spring each year, but it will give you an early green before the calabrese broccoli has even been planted out into the ground. Snip off the little flowers as the grow and boil or steam for some homegrown goodness before the rest of the veg is ready for harvesting. The plants are frost hardy during the winter months.

Swiss Chard

Giant spinach that lasts all year round and self-seeds magnificently. Plant a few and they will die back when they get worn out but will regrown pretty quickly. You will want to cook these leaves as they are a bit strong – avoid the stalks, they are not very tasty. I like putting mine on top of homemade pizzas or chucking them in a stir fry.

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Potatoes 

Plant lots of potatoes, store some and cover the rest in the ground with tonnes of soil and some horticultural fleece to prevent frost damage. They might suffer a little from slug damage but I promise that they will still be completely edible and wonderful! They last a lot longer in the ground than they do in storage.

The MIGHTY Potato

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Swede

Swedes can be left in the ground, like potatoes, all winter long. You don’t need to fleece them but can if you like. They will be exhausted by mid-spring so aim to pull them all up then.

Turnips

Same as swedes.

Beetroot

Cover your beetroot with fleece and they will stay in the ground throughout the winter.

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Carrots

Again, keep covered with fleece and dig them up throughout the winter months. The green tops will die back but the roots themselves will stay fresh in the ground.

Carrots

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Brussels Sprouts and Brukale

These need a little frost to keep them tender. They should be pickable around Christmas time and thoughout the winter months. Boil or steam.

Brukale is a cross between a Brussels Sprout and Kale – I personally think it is even more delicious than either!

Brussels Sprouts

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Leeks

Will last longer than onions in the ground that will rot when the frost strikes.

Leeks

Celeriac 

These should be ready to harvest after the frosty time, during December and throughout the winter months. They can be roasted, boiled, mashed, made into soups, added to stocks etc. for a nourishing root vegetable.

Watercress

I was surprised when our watercress flourished in the cooler months than it did throughout spring or summer. Grow it in pots and cover with fleece and it will be a salad leaf that will see you through winter.

Rocket

It won’t last as long as watercress in the cold months but it will see you through a majority of it as long as you keep it fleeced.

Micro-Greens

Grow these on your windowsill indoors. These can include speedy cress, sunflower seeds, beansprouts, alfalfa, pea shoots, and lots more sprouting seeds are available in the shops.

 

Do you have any winter veggies to grow through the ‘hungry gap’?