Monday, June 10, 2013

NO-CHURN ICE CREAM

I recently made a pastry cream filling that was spread between two layers of cake. I made the normal yield for the recipe. So after using what I needed for the cake, I had some leftover. Not sure, just yet, what I wanted to use it for, I put it in the freezer. And a day later, I took it out just to check to make sure that no ice crystals formed on the surface... What I found was a smooth, creamy, melt-in-your-mouth ice cream! By a purist definition, it's really a hybrid between ice milk and custard. It has enough egg yolk in it for custard, but not enough milk fat. As ice milk, it has just the right amount of milk fat, but too much egg. But who cares? It's freaking delicious!

This is the recipe I used for the Pasty Cream:

In a large bowl, beat together 2 whole eggs and 5 egg yolks. [Save your egg whites and use them for breakfast the next day.] Add 1/2 cup of sugar, 1/2 cup corn starch, a Tbsp any flavor extract that you desire. [I happened to use lemon extract.]

In a large sauce pan, dissolve 1/2 cup of sugar in 1 quart of whole milk. Heat the milk until just below the boiling point. [Tiny bubbles will form around the edge of the pan. Heat no longer than this!] At this point, slowly pour a stream of hot milk into the bowl with the egg mixture while simultaneously whisking the eggs super fast so that they don't curdle. Only pour about a third to half of the milk into the eggs. Once the eggs are tempered, pour them back into the pan. Whisk the entire mixture on medium-high heat non-stop and the mixture will begin to thicken as it heats (about 2 to 3 minutes). Be sure to whisk all around the bottom of the pan so that the pastry cream doesn't burn on the bottom of the pan. Once it thickens to a pudding-like consistency, add 2 tsp. of butter and incorporate into the pastry cream. [At this point, I also added a bit of no-taste red food die, but only because I needed the pastry cream to be pink. This is not a necessary step.]

Using a fine meshed sieve or strainer as you pour, transfer the pastry cream into a clean stainless steel bowl that is sitting in an ice bath. With a rubber spatula, and while rotating the bowl with the other hand, scrape down the sides of the bowl and very lightly and carefully mix the pastry cream so that all of it runs along the sides of the cold bowl and quickly cools.

Remove the bowl of pastry cream from the ice bath and cover with plastic wrap so that the wrap is directly on top of the surface of the pastry cream to ensure that no air is touching the surface of the pastry cream.

[Now here's the easy part.] Place the pastry cream in your freezer for 12 - 14 hours and just like that... scoop and enjoy!

I added blackberries and basil for that gourmet twist :)

No comments:

Post a Comment