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Orange and Bay Leaf Ice Cream with Quince and Pear Granita

  • Steps
  • Ingredients


  • Prechill ice cream machine. Preheat oven to 120C.
  • For the Orange and Bay Leaf Ice Cream, place the cream, milk, orange zest, bay leaves, cinnamon sticks and ginger in a medium sized saucepan. Set over medium low heat and bring to simmer. Remove from heat and strain into a pouring jug.
  • Place egg and sugar in the bowl of an electric mixer fitted with a whisk attachment and whisk until pale and fluffy. While whisking continuously, slowly add hot cream mixture and whisk until combined.
  • Return to the saucepan and place over a medium low heat. Cook, stirring, until mixture thickens and reaches 85C. Remove from heat and strain into a bowl placed over an ice bath. Add salt and stir occasionally until completely cold.
  • Pour cooled mixture into pre-chilled ice cream machine. Churn according to manufacturer’s instructions. Set aside, in freezer, until firm and ready for serving.
  • For the Quince and Pear Granita, place sugar and 2 ½ cups water in a medium sized saucepan and set over medium low heat. Bring to a boil then add quince, pear, cinnamon sticks, bay leaves, ginger and orange zest. Simmer the mixture for 10 minutes. Add salt, to taste and strain over ice bath, cool the mixture until completely cold. Pour cold mixture into a flat baking tray and set aside in the freeze until hard, about 1 hour.
  • Once hard, using a fork, scrape the surface until fine shards of ice form. Set aside in the freezer until required.
  • For the Dehydrated Pear Crisps, using a mandolin, slice the pear on the lowest setting to form paper thin pear slices. Arrange pear slices over a wire rack, place onto a baking tray. Place in oven to bake until dry and crisp, about 20-25 minutes. Remove from oven and set aside, to cool, until serving.
  • For the Herb Salt, place all ingredients, except salt, in a frypan and set over medium low heat. Toast until fragrant then transfer to a spice grinder and process to a powder. Add salt, mix to combine and set aside for Potato Crisps and for serving.
  • For the Potato Crisps, peel potato and slice thinly using a mandolin.
  • Place a small saucepan of oil over medium low heat and heat to 180C. Working in batches, carefully add the potato slices and fry until golden and crisp. Remove from oil and sprinkle with Herb Salt, toss gently to combine. Set aside until serving.
  • To serve, place some Quince and Pear Granita in the centre of each serving plate. Top with a scoop of Orange and Bay Leaf Ice Cream. Add Potato Crisps and Dehydrated Pear Crisps. Sprinkle generously with Herb Salt.

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