This recipe is not a Heston one, but is designed to go with a Heston dish next week.
It's from a book I got for Christmas - Jeni's Splendid Ice Creams.
At any rate, its interesting for more than a few reasons - and not just the Gorgonzola Dolce Ice cream with Candied Walnuts. One of the things I find very interesting it the absence of eggs.
I am accustomed to ice cream basically being a process of making a form of flavoured custard, with or without stuff mixed through, and then frozen in an ice cream maker. No from-scratch egg custard here though! Instead, she uses cream cheese, corn syrup (aka glucose syrup) and other stuff.
Let's quickly cover the basic process.
- Prep 4 bowls - milk & cornflour; salt & cream cheese; cream & corn syrup; ice bath
- Dry burn the sugar into caramel
- add cream
- add milk, boil for a little while
- add cornflour mix, heat for 1 minute til thick
- add the mix to the cream cheese
- chill in ice bath until cold (~30 mins)
Stuff all ready to go...
This method was supposed to get it ice cold in around 30 mins, but I wasn't really convinced it was cold enough. Anyway, it went into the icecream maker.
In the book, Jeni notes that you shouldn't stop your ice cream maker before the ice cream starts to pull away from the outside. Neither of my ice cream makers do this. I even checked this one. If I wait that long, it starts to visibly melt again. Hence, I will stick to churning until soft serve consistency. Maybe its colder where she is. (shrug) Or maybe I just need to wait until i get one of those huge refrigerated units (ha! yeah right! Law books sadly take precedence in this household).
And the finished product - just a taste before Sunday. To make sure it was ok ... and so I could blog. See the sacrifice I made there?
Things I learned:
- I'd cook the caramel just a tiny bit darker. Now I am familiar with it, I think I would be braver and tempt fate that little more.
- I'd cool the mix like I normally do - over ice till cool, then into the fridge overnight.
VerdictThe recipe is solid and an interesting alternative to using all those eggs (I have some recipes that call for 10 egg yolks!) It spoons pretty much straight from the freezer, which is a nice change.
The flavour is really very nice. Not too salty, not too sweet. Very very tasty. Should partner well with my chocolate dessert. And I think makes a very nice more 'adult' ice cream flavour.