This hugely popular sweet treat – ice cream sandwich shows us how it can easily be the star of a dinner party, child’s birthday bash, family picnic, or just a lazy summer afternoon. Right from the classic to the exotics Ice cream sandwiches serve your taste buds smoothly.
VANILLA BEAN FROZEN CUSTARD.
1 large egg yolks.
1 tablespoons plus 1/3 cup (67 g) granulated sugar.
1 ½ cups milk, whole or 2 %
3 tablespoons inverted sugar syrup or light agave nectar.
1 tablespoon tapioca starch.
2 cups heavy cream.
1 vanilla bean, split lengthwise.
1 teaspoon pure vanilla extract.
Whisk the yolks with 1 tablespoon of the sugar in a medium bowl until smooth and slightly thickened. Set aside.
Whisk ½ cup of the milk with the syrup, tapioca, salt, and the remaining 1/3 cup sugar in a 2 ½ quarter, saucepan until no lumps remain. Stir in the cream and the remaining 1 cup milk. Use a paring knife to scrape in the seeds from the vanilla bean; toss in the pod. Heat the mixture over medium – high heat, stirring with a heatproof spatula, until it begins to steam and slightly bubble at the edges.
Ladle 1 cup of the hot mixture into the yolks in a stream as you whisk the mixture to prevent the yolks from scrambling. Whisk the mixture back into the saucepan and cook at a slow simmer, stirring with a spatula, until the mixture thickens enough to thickly coat a spoon, 1 to 2 minutes longer.
Strain the mixture through a fine – mesh strainer into a meat bowl. Rinse and save the pod for another use, page, 00 or discard. Stir in the vanilla extract.
Set the bowl over a larger bowl of ice and water. Stir occasionally until the mixture is cool, taking care not to slosh water into the bowl. Cover and refrigerate until very cold, at least 2 hours. Transfer.
1 CUP RAW SHELLED PISTACHIOS.
½ cup almonds, blanked or skin on.
2 tablespoons golden syrup, inverted sugar syrup or agave nectar.
¼ teaspoon kosher salt.
2 ½ cups whole milk.
½ cups plus 2 tablespoons granulated sugar.
2 tablespoons tapioca starch.
Process the pistachios and almonds in a food processor until they gradually become a nut paste, occasionally scraping down the bowl. Be patient – it takes time. Add the golden syrup and salt and process to combine. Leave the nut paste in the food processor bowl.
Whisk ½ cup of the milk with the sugar and tapioca in a 2 ½ quarter saucepan until no lumps remain. Whisk in the remaining 2 cups milk. Heat the mixture over medium – high heat, stirring with a heat proof spatula, until it begins to steam and slightly bubble at the edges, then adjust to a simmer and cook, stirring constantly, until the mixture thickens to the consistency of a cream sauce, about 3 minutes longer; do not fully coil.
Use a heatproof spatula to carefully scrape the hot thickened milk into the food processor bowl; process briefly to combine with the nut paste, taking care not to splash the hot liquid. Transfer the mixture (it will still be quite warm) to a metal bowl set over a larger bowl of ice and water. Stir occasionally until the mixture is cool, taking care not to slosh water into the bowl. Cover and refrigerate until very cold, at least 2 hours. Transfer the bowl to the freezer for the last half hour before spinning it.
Freeze the mixture in an ice – cream maker according to the manufacturer’s directions.
WHITE CORN AND RED RASPBERRY ICE CREAM.
2 large ears white corn, husks and silks removed.
1 ½ cups whole milk.
1/3 cup granulated sugar.
1 tablespoon mild-flavored honey, golden syrup, or light agave nectar.
1 tablespoon tapioca starch.
1/8 teaspoon kosher salt.
¾ cup heavy cream.
2 tablespoons strained yogurt, labne, or plain Greek yogurt, at room temperature.
1 recipe Berry ribbon, made with raspberries.
Cut the kernels from the corn with a sharp knife and break the cobs in half. Put the milk into a 2 ½ quarter heave saucepan and add the corn kernels. With the back of the knife, scrape any remaining corn from the cobs into the pot before dropping in the cobs, and set aside to infuse for 20 minutes.
Remove the corn cobs, scraping any milk clinging to them back into the pot before the discarding them. Transfer the corn – milk to a blender and puree until nearly smooth. Pour the mixture through a fine – mesh strainer back into the saucepan, pressing on the solids to extract as much of the milk as you can; discard the solids.
To the corn – milk in the saucepan, add the sugar, honey, tapioca, and salt. Stir until no lumps of tapioca remain. Heat the mixture over medium-high heat, stirring with a heat proof spatula, until it begins low heat until you can stir it smooth. Stir in 2 to 3 drops of peppermint oil, to taste. Let cool to room temperature, keeping it fluid.
With the machine running, drizzle in the melted chocolate during the last minute of spinning. Transfer the ice cream to a chilled container, cover and freeze until firm but still spreadable about 4 hours.
BY SANGITA MAITY
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