Gastronomixs

Toasted peanut ice cream

Creation by Yornie van Dijk, student at Cas Spijkers Academie, Boxmeer, the Netherlands.

Toasted peanut ice cream

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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.

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