• Skip to main content
  • Skip to primary sidebar

The Veg Space

easy vegan recipes

  • About
    • About
    • Press & Media
    • Work With Me
  • All Recipes
    • Recipe Index
    • Main Courses
    • Baking Recipes
    • Soups & Stews
    • 20 Minute Meals
    • Lunch Ideas
    • Starters & Sides
    • Pasta Recipes
    • Canapés & Nibbles
  • 4 Week Vegan Meal Plan
  • My Book: Vegan in 15
    • My Book: Vegan in 15
    • Vegan Store Cupboard
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Vegan Baking
  • 4 Week Vegan Meal Plan
  • My Book: Vegan in 15
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Vegetarian Recipes » Quick Jersey Black Butter Ice Cream

    Quick Jersey Black Butter Ice Cream

    Published: Nov 15, 2011 · Modified: Nov 26, 2020 by Kate Ford · This post may contain affiliate links.

    JUMP TO RECIPE

    This is another one of those recipes that isn't a recipe at all, just a very quick throw-it-all-together idea.  If you haven't the time or inclination to make your own ice cream, here's a really quick way to 'tart up' some good quality shop-bought stuff, with your own combination of flavours and textures.  

    Its always nice when the postman turns up with a parcel like this..... my Mum posted on some homemade chutney along with a Jersey delicacy, Black Butter.  It sounds rather grim, (and to be honest, its not much of a looker either), but tastes amazing.  Its basically a preserve made from apples, black treacle, liquorice, cider, brown sugar and spices.  The catch being that it needs to be cooked over an open flame, stirring continually, for hours and hours and hours - somewhere between 24 and 30 to be precise.

    It is a hugely labour-intensive process, and can only really be made in large quantities by teams of people, so the making of a batch is always a big community project.  Armies of apple peelers, corers and choppers get to work on nearly a ton of apples, then the stirring process begins over an open fire - the bachin (cauldron) is over 3 feet in diameter, and as the preserve thickens it becomes harder to stir (and hotter).

    Here's a video of the process

    This batch was ready for potting at 1.00am, when a huge team of 'potters' who had waited around all night until the correct consistency was reached, then put it into jars, banging them hard on tables to make the black butter sink to the bottom without bubbles.  Quite a sight.

    So anyway, this stuff has a thick, jammy consistency, and tastes of concentrated apple, treacle and spices, and is a real taste of autumn.  At its best spread on hot toast or fresh scones.  Like pancakes on pancake day, or Christmas pudding, part of the temptation is that it is available so rarely that when you do get hold of some its a real treat.  There is some commercially made stuff available by mail-order here, but it is cooked for just 5 hours so not really a patch on the real thing.

    Here's how I incorporated it into a quick ice cream:

    📖 Recipe

    Very Quick 'Tarted Up' Ice Cream

    Kate Ford | The Veg Space
    An easy way to add all sorts of delicious flavours to a simple shop-bought ice cream.
    No ratings yet
    Print Recipe Pin Recipe
    Bookmark Saved!
    Prevent your screen from going dark
    Prep Time 20 minutes mins
    Cook Time 2 hours hrs
    Total Time 2 hours hrs 20 minutes mins
    Course Dessert
    Cuisine British
    Servings 1 litre
    Calories 154 kcal

    Ingredients
      

    • 1 litre good-quality vanilla ice cream
    • Flavourings of your choice: I used 2 tablespoon Jersey Black Butter an a handful of chopped and toasted hazelnuts.  The combination of one big flavour and one crunchy texture is a good one and I've included some more seasonal suggestions below.

    Instructions
     

    • Let your ice cream defrost for 20-30 minutes or until stirring consistency has been reached. 
    • Then simply stir through your ingredients, (either fully incorporate them as I did, or just swirl them through enough to create a 'ripple' effect) and re-freeze for a few hours.

    Nutrition

    Serving: 1scoopCalories: 154kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 28mgSodium: 52mgPotassium: 143mgFiber: 1gSugar: 16gVitamin A: 263IUVitamin C: 1mgCalcium: 85mgIron: 1mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
    If you enjoy my recipes please BuyMeACoffee.com!

    Couldn't be simpler.  How about:

    Apple, Cinnamon & Walnut  Stew a bramley or eating apple with a tablespoon of brown sugar and teaspoon of cinnamon, then swirl through with some finely chopped walnuts.

    Plum and Sloe Gin Well, plum season has probably finished now, but plums simmered in sloe gin then strained through a sieve would  make an amazing 'ripple' through ice cream.

    Chestnut and Chocolate I've found chestnut purée from a tin to be fabulous for this sort of thing - swirl it through the ice cream with some coarsely grated dark chocolate.

    Pear & Muscavado Baked pears are just luscious, and mashed with a fork and with a tablespoon of dark muscavado sugar, this would make a fruity, butterscotch-y 'ripple' to knock the socks off anything you can find in a supermarket.  Save a bit of the fruit mixture to spoon hot over the finished ice cream.

    « Borlotti Bean Soup with kale
    Vegan Sliders - mini bean burgers »

    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Kate. I'm on a mission to prove that vegan food can be every bit as delicious and decadent as its non-vegan equivalent! Read more →

    > FOLLOW

    • Facebook
    • Instagram
    • Twitter
    • Pinterest

    Subscribe now to never miss a new recipe & receive a free copy of my vegan meal plan!

    > POPULAR RECIPES

    • Vegan Toad in the Hole
      Vegan Toad in the Hole
    • 3 Bean Chilli
      Smoky 3 Bean Chilli
    • Butter Bean Mash
      Butter Bean Mash
    • Vegan Cheese Sauce
      Vegan Cheese Sauce

    > AS SEEN IN....

    > SEASONAL RECIPES

    • Curried Parsnip Soup
      Curried Parsnip Soup
    • chickpea and lentil curry
      Creamy Chickpea and Lentil Curry
    • Vegan Moussaka
      Vegan Moussaka
    • Celeriac Steak
      Celeriac Steak

    Footer

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About Me
    • Work with me

    ↑ back to top

    As an Amazon Associate I earn from qualifying purchases.

    COPYRIGHT © 2021 KATE FORD @ THE VEG SPACE | ALL RIGHTS RESERVED

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required