Toasted peanut ice cream
Creation by Yornie van Dijk, student at Cas Spijkers Academie, Boxmeer, the Netherlands.
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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.