Toasted peanut ice cream
Creation by Yornie van Dijk, student at Cas Spijkers Academie, Boxmeer, the Netherlands.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
350 |
g |
milk |
|
800 |
g |
cream |
|
450 |
g |
sugar |
|
375 |
g |
egg yolk, pasteurised |
|
5 |
g |
cortina (emulsifier) |
|
50 |
g |
peanuts |
Preparation method
- Boil the milk and sugar and add to the egg yolk after you have whisked it briefly in a bowl.
- Pour back into the pan and allow to thicken, stirring constantly. Do not allow the mixture to become too hot, otherwise you will end up with sweet scrambled egg.
- Add cream and mix in the cortina. The cortina will produce a softer, more scoopable ice cream.
- Brown the peanuts for 3 minutes in a 180°C oven and let cool.
- Grind the peanuts in a blender.
- Churn the ice cream in the sorbetière. When it is almost ready, add the finely ground peanuts.
- Let the machine churn a little more, and then store the ice cream in the freezer.
Serving suggestions
- As an element of a dessert; combines excellently with banana and chocolate.
- As coffee accompaniment, for example with a coconut espuma.