Nutmeg & Buttermilk Ice Cream with Fruit Jelly

Nutmeg & Buttermilk Ice Cream with Fruit Jelly

Nutmeg & Buttermilk Ice Cream with Fruit Jelly

Cook Time
8 Hour 20 Minutes
  • For the fruit jelly:

  • 900 millilitre (½ pint) water

  • ½ orange

  • 1 apple, unpeeled

  • ½ Vanilla Pod

  • 1 Cardamom Pods

  • 100 gram (4 ounce) caster sugar

  • 4 gram agar

  • For the nutmeg and buttermilk ice cream:

  • 75 gram (3 ounce) cane sugar

  • 50 millilitre (2 fluid ounce) water

  • 500 millilitre (17 fluid ounce) buttermilk

  • 50 gram (2 ounce) fromage frais

  • 3 tablespoons sunflower oil

  • ¼ teaspoon Ground Nutmeg

  • For the hot chocolate:

  • 500 millilitre (17 fluid ounce) milk

  • 125 gram (5 ounce) plain chocolate (at least 70% cocoa)

  • 75 gram (3 ounce) sugar

  • 2 egg yolks

  • To garnish:

  • 1 mango

  • 1 papaya

Key Products
Vanilla Pod

Product Information

£ 3.95/unit,1stick
Schwartz product packaging

Product Information

£ 2.85/unit,26g
Ground Nutmeg

Product Information

£ 1.75/unit,32g


  • 1 To make the fruit jelly, simmer the water, orange, apple, Vanilla and Cardamom on a low heat for 20 minutes then strain.
  • 2 Combine 500ml (17fl oz) of the fruit stock with the sugar and agar. Bring to a boil, strain and pour into a soup dish and place in the refrigerator.
  • 3 To make the ice cream, heat the sugar and water in a pan over a gentle heat, stirring occasionally until all the sugar has dissolved, forming a syrup. Leave to cool. Mix all the remaining ingredients thoroughly in a bowl and add the sugar syrup.
  • 4 Pour into an ice cream maker, or freeze in a freezer, stirring the mixture every half hour until frozen.
  • 5 To make the hot chocolate heat the milk in a saucepan, pour all ingredients into a blender, then add the hot milk and blend. Strain and set aside.
  • 6 Peel the mango and papaya, reserve the papaya seeds. Chop the flesh into cubes and set aside.
  • 7 Arrange the mango and papaya cubes on the jelly. Add a scoop of buttermilk ice cream, a few of the papaya seeds and serve, accompanied with a mug of hot chocolate.