Ingredients

• • 250g lean venison off-cuts
  • 350ml double cream
  • 250ml whole milk
  • 2 tsp LittlePod Vanilla Paste
  • 5 large egg yolks
  • 80g caster sugar
  • Pinch of salt
  • 50g crispy roasted venison haunch, very finely chopped
  To Serve
  • Balsamic vinegar glaze, to drizzle
  • Fresh coriander leaves, finely chopped

Method

1. Roast the Venison – heat the oven to 200°C. Place the 250g of lean venison off-cuts on a baking tray and roast for approximately 15 minutes, or until well browned and crispy.
2. Make the venison infusion – put the double cream and milk into a saucepan. Bring gently to the boil, then reduce the heat. Add a pinch of salt, the hot roasted venison pieces and LittlePod Vanilla Paste. Keep on a very low heat and allow the venison to infuse for at least 4 hours.
3. Make the ice cream base – whisk the egg yolks and sugar in a heatproof bowl until pale and smooth. Strain the warm cream and milk through a fine sieve, pressing the venison firmly to extract as much flavour as possible. Slowly pour the hot infused cream into the egg mixture, whisking constantly.
4. Cook the custard – return the mixture to the saucepan. Cook gently over a low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Do not allow it to boil. Remove from the heat and cool quickly.
5. Add more venison – finely chop 50g crispy roasted venison haunch. Once the ice cream base has cooled, fold the chopped venison through the mixture.
6. Churn – pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze until firm enough to scoop.
7. Serve – place a scoop of venison ice cream on each plate. Drizzle with a small amount of sticky balsamic vinegar glaze. Finish with a few finely chopped fresh coriander leaves. Serve immediately.