Mustard ice cream

The mustard gives this ice cream a rich and savoury character.

Mustard ice cream

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egg yolks



cane sugar



whole milk



powdered milk



mustard of your choice

Preparation method

  • Beat the egg yolk and sugar together until fluffy.
  • Heat the milk combined with the milk powder to 60°C and pour it over the egg yolks while stirring.
  • Pour the egg yolk mixture back into a pan and heat to 85°C, stirring continually.
  • Sieve the mixture to remove any lumps.
  • Quickly cool the mixture in the refrigerator.
  • Add the mustard to the cooled mixture.
  • Leave the ice cream mixture to ‘mature’ in the refrigerator for at least eight hours.
  • Use an ice-cream machine to turn the mixture into ice cream.
  • Store in a freezer at -12°C.

Serving suggestions

  • As ice cream with a red cabbage gazpacho.
  • As ice cream with a cheese-based dessert.

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