How to Cook Kumquat Ice Cream in 15 Minutes

Updated
2 min read

Kumquat ice cream –Are you ready to take your taste buds on a wild ride? We’re diving into a delightful dessert that combines the zesty punch of kumquats with the creamy goodness of ice cream. That’s right! It’s Kumquat Ice Cream with a side of Candied Kumquats and a sprinkle of Cashew-Sunflower Seed-Ginger magic. Prepare yourself, because this treat is going to make your taste buds dance like nobody’s watching!

Kumquat Ice Cream

Let’s kick things off with what will become your new favorite ice cream flavor. Just imagine the silky smoothness combined with the tartness of kumquats. Yum!

Kumquat Ice Cream and Candied Kumquats and Cashew-Sunflower Seed-Ginger

Ingredients for Kumquat Ice Cream:

  • 2 cups fresh kumquats, sliced and seeded
  • 1 cup heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • A pinch of salt

Instructions for Kumquat Ice Cream:

  1. In a medium saucepan, combine the sliced kumquats and half of the sugar. Let it sit for about 15 minutes to let those juicy flavors mingle.
  2. Pour in the cream, milk, vanilla extract, and a pinch of salt. Stir it all together and heat it over medium-low heat until the sugar dissolves.
  3. Remove from heat, let it cool, and then chill it in the refrigerator for a few hours or overnight if you have the patience.
  4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
  5. Transfer to a container and freeze until firm, about 4-6 hours.

Candied Kumquats

Now that we have our ice cream sorted, let’s fancy things up a bit with some candied kumquats. Who wouldn’t want a little extra sweetness on their ice cream?

Ingredients for Candied Kumquats:

  • 1 cup kumquats, halved
  • 1 cup sugar
  • 1 cup water

Instructions for Candied Kumquats:

  1. In a small saucepan, combine water and sugar, and stir over medium heat until the sugar dissolves.
  2. Add kumquat halves to the sugar syrup and simmer for about 20 minutes.
  3. Remove from heat and allow them to cool in the syrup. These little gems can be stored in the fridge for up to two weeks!

Cashew-Sunflower Seed-Ginger Crunch

To top off this masterpiece, we need some crunch! This combo of nuts and seeds will add texture and flavor that will make you go, “Wow, I’m a dessert genius!”

Ingredients for Crunch:

  • 1/2 cup raw cashews, chopped
  • 1/2 cup sunflower seeds
  • 1 teaspoon ground ginger
  • 2 tablespoons melted coconut oil

Instructions for Crunch:

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine cashews, sunflower seeds, ginger, and melted coconut oil. Stir until well coated.
  3. Spread the mixture on a baking sheet and toast in the oven for about 10-12 minutes, or until golden and crispy.

Now, it’s time to put it all together. Scoop that kumquat ice cream, drizzle some candied kumquats on top, sprinkle with your crunchy mixture, and voilà! You have a fabulous dessert that’s sure to impress (or at least make you feel really good about yourself). Enjoy every bite!