Thursday, June 13, 2013
Dark Cocoa and Roasted Kumquat Egg-Free Ice Cream
It is hard to not be taken in by the kumquat. So small and vibrantly hued, they are just begging to thrown in your bag and carried home and loved.
Last time I fell for their charms, I wasn't enamored. It wasn't a bad experience, but there are so many other foods I love with so much more fervor.
So you would think I would just leave things well enough alone and bypass them next time I encountered them.
You would think that. But that is absolutely not what happened. Next time I saw them, I found myself stuffing them by the fistful into my bag. I knew logically that this wasn't the best idea in life. But emotionally I was attached.
Since I'm impetuous and the opposite of rational, these adorable little fruits were indeed coming home with me. Again.
After sitting in the fridge for a few days (weeks?), I knew the time had come to finally do something - anything - with the little guys. I've always liked the taste, but not the way they feel in your mouth. So I tried to do something about that issue - and I pureed them after roasting them, turning them into a cocoa ice cream. And now I'm absolutely falling in love.
1 cup halved kumquats
1-2 tablespoons extra virgin olive oil
2 cups heavy cream
1 cup whole milk
3/4 cup dark cocoa powder
2/3 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon almond extract
For the kumquats: Heat oven to 400. Toss the kumquats with the oil. Spread on baking sheet and roast for about 20 minutes, until they have softened and are brown on the bottom. Let cool.
For the ice cream: Put the kumquats in a large bowl. Add the cream and milk. Use an immersion blender to blend the kumquats into the liquid. Stir in cocoa powder, sugar, and the extracts. Pour into the ice cream maker and churn according to manufacturer's directions. Serve immediately. If freezing, you may find it it best to let the ice cream set out for a bit before serving.