Quencher Kumquat Ice Cream
When Nupur announced the letter ‘Q’ for her amazing A-Z of Indian Vegetables event, I couldn’t really find a vegetable befetting that letter ! The closest I could come to the sound was Kumquats (well it DOES have a ‘Q’ in there somewhere!). I will submit and post "quick" recipe in the next post instead.
Meanwhile the weather here in North California is getting hotter by the day, so decided to whip up some thirst quenching ice cream topped with the incredible bounty of fresh fruits available in the local farmers markets.
Kumquats are small, oval citrus fruits that are bursting with flavor. It has a sweet outer skin, where the flesh is tart. I usually eat the fruit whole, popping in 2-3 at a time ;)
The sourness of the kumquats balance very well with the ginger and lemon zest added to the ice cream. The topped fresh fruits add that extra “icing” on the already tasty ice cream. This recipe is adapted from the Kumquat growers site
Kumquat Ice Cream
1. 3/4 pound kumquat, with the seeds removed & sliced thinly
2. 1 cup water
3. 3/4 cup sugar
4. 1 1/4 cups heavy cream
5. 1/4 cup lemon zest
6. 1/4 inch fresh ginger, finely chopped (optional)
7. 1 cup fresh fruits for the topping (optional)
1. Add the kumquat, water and sugar in a saucepan; simmer until cooked. This may take about 30 minutes
2. Purée the mixture and let cool. Fold cream into the purée and mix in the lemon zest and ginger
3. Pour the mix into a container, cover and freeze until firm, beating twice at hourly intervals
4. Freeze the ice cream in the refrigerator
Alternatively, you can use an ice cream maker to prepare the ice cream.
5. Top with fresh fruits