** First published on the old blog on 3/21/2019**
What are kumquats?
Kumquats are olive sized citrus fruits that can be eaten – skin and all, and are sweet, juicy, citrusy and addictive. I eat them like cherry tomatoes – popping them in my mouth, faster than I can chew. They are seasonal this time of the year, and I love using them in salads, and desserts.
I first ate them when a colleague-friend brought them to work, many years ago and I was in awe of how sweet and sour these little jewels were. I wanted my own tree, so I planted one! The fruits, however, are not oval shaped, but more round and small, so I wonder if they are kumquats or not!
Idea germination for the Kumquat Ice Cream with Candied Kumquats and Cashew Praline
I want flavor, texture, and fruitiness in an ice cream – seasonally think citrus and sweet, crunch and nuttiness, and creaminess from the ice cream. As I was conceptualizing this ice cream flavor, I thought of pureeing whole kumquats for my ice cream base, adding candied kumquats for the chewiness, and then crunch from the cashew-sunflower seed praline. WOW!
The ice cream flavor is intentional, thought out very carefully and will create a pleasant explosion in your mouth – trust me!
Ingredients of the Kumquat Ice Cream with Candied Kumquats and Cashew-Sunflower Seed Praline
The ingredients of the Kumquat Ice Cream with Candied Kumquats and Cashew-Sunflower Seed Praline:
Candied Kumquats
- Kumquats
- Granulated sugar
- Water
- Grated ginger
- Cinnamon stick
Kumquat Puree
- Kumquats
- Granulated sugar
Cashew-Sunflower Seed Praline
- Granulated sugar
- Ground ginger
- Toasted cashews
- Toasted sunflower seeds
Kumquat Ice Cream Base
- Whole milk
- Heavy cream
- Egg yolks (save the egg whites for pavlovas, meringues, macarons)
- Granulated sugar
- Vanilla extract
- Kumquat puree
How to make the Kumquat Ice Cream with Candied Kumquats and Cashew Praline
The Kumquat Ice Cream with Candied Kumquats and Cashew Praline starts off with:
Candied Kumquats
- Horizontally cut kumquats are added into a boiling sugary syrup with ginger and a cinnamon stick for added flavor. Citrus and ginger is a wonderful combination, and it comes through in these candied kumquats.
- These candied kumquats can be used for making cocktails, for decorating desserts like cupcakes or cakes, or as a condiment on a charcuterie board as well.
Kumquat Puree
- The puree of kumquats (pureed with granulated sugar) is added to the ice cream base, for that pop of brightness in flavor.
- Use a high speed blender to puree the kumquats and the sugar together. The sugar helps to bind it all into a smooth puree.
Cashew Praline
- Praline is easy with few ingredients, yet requires constant supervision. Granulated sugar is added into a pan, on medium heat, and allowed to melt into a liquid state. Once liquid, the color slowly starts to change from clear to a pale amber.
- Add ground ginger at this point and the toasted nuts and seeds and mix quickly to combine.
- Be sure to keep a baking tray with parchment paper or silpat ready, to add the praline and flatten it out with a rubber spatula.
- Cool completely. It can be stored in an airtight container until ready to use.
Kumquat Ice Cream Base and the Final Product!
- The Ice cream base has been my go to base recipe for many years. I got the recipe from America’s Test Kitchen and it is fail proof to the T.
- I usually save the egg whites – use it to make protein laden omelets, or make pavlovas, macarons, or any french based meringue dessert.
- I added pureed kumquats to the ice cream base.
- The praline is broken down into pieces and added into the ice cream base, along with the candied kumqats just before you finish churning. The praline addition is absolutely mind blowing, in contrast with the kumquat ice cream and candied kumquats in the ice cream.
- TIP: Store the ice cream in a baking loaf or store bought pint containers and store in the freezer. Be sure to add a date on the top, so that you know when you made it.
Use a good ice cream maker to make your homemade ice creams. Homemade ice creams are so much fun – and it is much cheaper, and the results are 100% better than store bought – what with it’s additives etc.
I have had the Cuisinart Ice cream maker for over 10 years now, and I use it quite often to make homemade ice cream – especially with my kids asking for different flavors all the time!
Can I use an eggless base to make this Kumquat Ice Cream with Candied Kumquats and Cashew Praline?
Yes absolutely! I do not have an eggless base recipe here, but you can absolutely try it, using the same concept.
How do I store the Kumquat Ice Cream with Candied Kumquats and Cashew Praline?
You can store the ice cream in a baking loaf, and cover with aluminum foil, or you can get pint containers from Amazon.
What do I do with the leftover egg whites?
I usually save the egg whites – use it to make protein laden omelets, or make pavlovas, macarons, or any french based meringue dessert. I have several recipes for macarons on my website that you can use to make your own macarons. Or use egg whites in Swiss meringue buttercream as well.
How long can I store the ice cream in the freezer?
The ice cream can store upto a month in the freezer.
Other citrusy desserts on my blog are:
- Orange Pink Peppercorn Shortbread with Pistachio Buttercream
- Strawberry Orange and Lemon Sugar Cookie
- Black Sesame and Orange Chocolate Chip Cookie
- Blood Orange and Strawberry Madeleine
If you make this recipe, please leave a comment here, or tag #thejamlab on Instagram. I love to see your creations!
XO
Amisha
** First published on the old blog on 3/21/2019**
Kumquat Ice Cream with Candied Kumquats and Cashew Praline
Ingredients
Candied Kumquats
- 8oz kumquats
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup water
- 1 tablespoon grated ginger
- 1 cinnamon stick
Kumquat Puree
- 8 oz kumquats, washed and dried
- 1/4 cup (50 grams) granulated sugar
Cashew Praline
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup toasted cashews chopped into big pieces
- 1/4 cup toasted sunflower seeds
- 1/2 teaspoon ground ginger
Kumquat Ice Cream Base
- 1 1/2 cup whole milk
- 1 1/2 cup heavy cream
- 4 egg yolks (save the egg whites for pavlovas, meringues, macarons)
- 1/2 cup (100 grams) granulated sugar
- 1 tablespoon vanilla extract
- 1 cup kumquat puree
Get Recipe Ingredients
Method
Candied Kumquats
- Cut the ends of the kumquats slightly. Cut the remaining into 4 horizontal slices. Remove any seeds. Make sure to collect all the juice in a bowl.
- In a small saucepan, on medium heat, add the water and sugar, and let it dissolve, for about 2 minutes.
- Add the ginger, cinnamon stick and kumquats, and boil for about 5-7 minutes until the kumquat is translucent.
- Switch off the gas, and gently remove the slices into a glass jar, with a spoon. Drain the remaining liquid into a small bowl, to discard the ginger and cinnamon. Add the sugary syrup into the glass jar. Cover and keep it refrigerated for about 3 weeks.
Kumquat Puree
-
Puree the kumquats and sugar in a high speed blender, until absolutely smooth. Remove from the blender and strain through a mesh strainer to get a smooth puree. Refrigerate for a week.
Cashew Praline
- Keep a jelly roll pan, or a small baking sheet with parchment paper ready within reach.
- In a small saucepan, on low to medium heat, add the sugar and let it caramelize. Do not stir it. When the sugar starts to melt, use a rubber spatula and move the sugar around. It will slowly become liquid. The process takes about 3-4 minutes.
- Add the ginger and stir with the spatula.
- Add the cashew and sunflower seeds and stir to coat all of the nuts and seeds properly. This process is quick, so immediately pour it onto the parchment paper, and using the spatula, level it out onto the parchment paper.
- Let it cool and set, about an hour. At that point the praline is ready to be chopped and eaten or used in the ice cream.
Make the Ice Cream Base
- Set a strainer over a medium bowl set in a larger bowl containing ice and 2 cups of water.
- Heat the milk, cream, 1/4 cup sugar in a medium saucepan over medium heat, stirring occasionally, , until steam appears and the milk is warm (about 175 degrees), about 5 minutes.
- Meanwhile, whisk the yolks and remaining 1/4 cup sugar in a medium bowl until combined and pale yellow, whisk it vigorously. Whisk half the warm milk mixture into the beaten yolks, 1/2 cup at a time, until combined.
- Whisk the milk-yolk mixture into the warm milk in the saucepan; set the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until steam appears, foam subsides, and the mixture is slightly thickened or an instant-read thermometer registers 180 to 185 degrees. (Do not boil the mixture, or the eggs will curdle.)
- Immediately strain the custard into the bowl set in the ice bath; cool the custard to room temperature, stirring it occasionally to help it cool. Once cooled, add in the vanilla extract and stir. Also add in the kumquat puree and give it a good whisk to blend. Cover and refrigerate for atleast 6 hours or up to 24 hours.
Making the ice cream
- Once the custard is ready, pour the custard into the ice cream machine and churn, following the manufacturer’s instructions, until the mixture resembles soft-serve ice cream for 20 minutes.
- Add small praline pieces and ½ cup of the candied kumquats at this point.
- Churn for 5 additional minutes.
- Transfer the ice cream to an airtight rectangular 8×8 baking tray or a loaf pan, top with a few more candied kumquats and praline and set in the deep freezer for 2-3 hours.
Notes
Can I use an eggless base to make this Kumquat Ice Cream with Candied Kumquats and Cashew Praline?
- Yes absolutely! I do not have an eggless base recipe here, but you can absolutely try it, using the same concept.
How do I store the Kumquat Ice Cream with Candied Kumquats and Cashew Praline?
- You can store the ice cream in a baking loaf, and cover with aluminum foil, or you can get pint containers from Amazon.
What do I do with the leftover egg whites?
- I usually save the egg whites – use it to make protein laden omelets, or make pavlovas, macarons, or any french based meringue dessert. I have several recipes for macarons on my website that you can use to make your own macarons. Or use egg whites in Swiss meringue buttercream as well.
How long can I store the ice cream in the freezer?
- The ice cream can store upto a month in the freezer.
