About a year ago I told you all about the kumquat tree that grows on the side of my house. Last year it was about three feet tall and yielded about 4 cups of fruit, with which I made a lovely Kumquat Sorbet. Well the tree has doubled in size this year! My husband picked enough fruit to almost fill a gallon bag, and there is still more on the tree. So exciting!
For those of you who are unfamiliar with the kumquat, it is very small, bright orange citrus fruit that is completely edible, rind and all. The taste is a mild and tart citrus and eating the rind adds a slight bitterness. My husband decided to make kumquat preserves with his half of the kumquats. I decided to candy my half of the kumquats.
While going through the process to candy the fruit I realized that the leftover sugar syrup would be an excellent ingredient in ice cream and the sugar-filled citrus could work well as a mix-in. And so a new ice cream flavor was born! I added a bit of cardamom for extra tartness. Personally, I think the ice cream tastes a little like fruit loops (in a good way). Enjoy!
Candied Kumquat Ice Cream
Recipe for candied kumquats from Simply Recipes
To make candied kumquats:
Roughly chop 4 cups (about 1-1½ pounds) ripe kumquats. Discard seeds that you can easily remove, but the seeds are edible so its okay if not all are removed. Heat 1 cup water and 2 cups sugar over high heat until it comes to a boil. Simmer for about 4 minutes. Add kumquats and simmer for 10 minutes. Set a sieve over a bowl and drain kumquats. Return syrup to the pan and simmer for about 5 minutes to reduce. Combine kumquats and 1/4 cup syrup; set aside remaining kumquat syrup to use in ice cream recipe. Transfer candied kumquats to a jar and refrigerate. Can be refrigerated for about two weeks.
To make ice cream:
Kumquat syrup (see above)
2 cups (500 ml) whole milk, divided
1 Tablespoon + 1 teaspoon (11 g) cornstarch
3 Tablespoon (1.5 oz, 44 g) cream cheese, softened
1/8 teaspoon kosher salt
1/4 cup sugar
1 ¼ cups (313 ml) heavy cream
1 teaspoon ground cardamom
1/2 cup candied kumquats, chopped
Return leftover kumquat syrup to a large saucepan and bring to a boil over medium heat. Reduce heat and simmer until syrup is reduce to 1/2 cup (10 to 15 minutes).
In the mean time, fill a large bowl with ice water and set aside. In a small bowl, mix 2 Tablespoons of the milk with the cornstarch. In a medium bowl, whisk the cream cheese and salt until smooth.
Once syrup is reduced, add sugar, remaining milk, cream, and cardamom. Bring milk mixture to a boil. Cook over moderate heat until the sugar dissolves, about 4 minutes.
Remove from heat and off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened (draw a line on a spoon), about 1 minute. Gradually pour the hot milk mixture into the cream cheese and whisk until smooth. Pour the mixture through a sieve into a gallon bag, seal tightly, and set baggie in the ice water bath, cover with some ice, and let stand until cold, about 20 minutes or longer.
Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions. Place a small layer of candied kumquats on the bottom of a plastic ice cream container. Lightly spoon a layer of ice cream on top. Continue to alternate layers candied kumquats and ice cream until the container is full. Place a few remaining kumquats on top.
Press a sheet of plastic wrap directly onto the surface of the ice cream (to prevent ice crystals) and close with an airtight lid. Freeze until firm, at least 4 hours.