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creative_cooksHONEY ICE CREAM WITH ALMOND NOUGATINE AND SESAME SEED CUPS
Makes 2 quarts, 10 servings
1 quart heavy cream
2 cups milk
8 cage-free egg yolks
1 to 1-½ cups honey
Almond Nougatine (recipe follows)
Sesame Seed Cups (recipe follows)
Pour the cream and milk into a large, heavy saucepan. Bring to a boil over medium heat. Remove from the heat.
Put the egg yolks into a large stainless-steel bowl. Whisk until blended. Whisking continuously, drizzle in the hot cream mixture.
Pour the mixture back into the saucepan. Stirring continuously, cook over medium heat until the mixture thickens enough to coat the back of a wooden spoon.
Remove the pan from the heat. Stir in at least 1 cup of the honey, adding more to taste, bearing in mind that the ice cream will taste less sweet when frozen.
Transfer to a clean stainless-steel bowl. Rest the bowl inside a larger bowl filled with ice cubes and water and chill, stirring occasionally, until cold.
Freeze in an ice cream maker, following manufacturer’s instructions and working in batches if necessary. Just before completely set, very thick but still slightly soft, add the Almond Nougatine; continue churning for a few minutes longer.
If not serving immediately, store in a freezer-proof container, letting the ice cream soften slightly at room temperature for 15 to 30 minutes before serving. Scoop into Sesame Seed Cups.
ALMOND NOUGATINE
Makes about 1-½ cups
Flavorless vegetable oil, for brushing
1 cup sugar
2/3 cup sliced blanched almonds
Brush a baking sheet with vegetable oil and set aside.
In a medium-sized heavy saucepan, cook the sugar over high heat until caramel colored, watching carefully to prevent burn. Stir in the almonds and cook 1 to 2 minutes longer. Pour onto the prepared baking sheet in a very thin layer. Leave to cool and harden.
When set completely, use a heavy metal spatula to scrape it from the baking sheet and transfer to a cutting board. With a large, sharp knife, carefully cut or break into small pieces. Transfer to an airtight container and store at room temperature until ready to use.
SESAME SEED CUPS
Makes 10 to 12 small bowls
1-¼ cups sesame seeds
¾ cup sugar
¾ cup cage-free egg whites (4 or 5)
3 tablespoons unsalted butter, melted
1 tablespoon sifted all-purpose flour
½ teaspoon toasted Asian-style sesame oil
Milk
In a medium mixing bowl, whisk together the sesame seeds, sugar, egg whites, butter, flour, and sesame oil. Leave at room temperature for at least 30 minutes, or cover and refrigerate overnight.
Preheat the oven to 350 degrees F.
Pour some milk into a shallow bowl.
Using a 2-tablespoon measure, spoon some batter onto a nonstick baking sheet. Dip the tines of a fork into the milk and, using the back of the tines, gently pat the batter, spreading it into a very thin circle 6 to 8 inches in diameter. (The milk prevents the sugar from sticking to the fork.) You should be able to form 2 or 3 circles on an 11-by-15-inch sheet, spaced 2-½ inches apart.
Bake until golden-brown, 8 to 10 minutes. Remove from the oven and, using a spatula, immediately transfer each circle to an inverted 2-½-to-3-inch bowl or mold, to form cup shapes. Leave to cool and harden. Store in an airtight container until ready to use.
Makes 2 quarts, 10 servings
1 quart heavy cream
2 cups milk
8 cage-free egg yolks
1 to 1-½ cups honey
Almond Nougatine (recipe follows)
Sesame Seed Cups (recipe follows)
Pour the cream and milk into a large, heavy saucepan. Bring to a boil over medium heat. Remove from the heat.
Put the egg yolks into a large stainless-steel bowl. Whisk until blended. Whisking continuously, drizzle in the hot cream mixture.
Pour the mixture back into the saucepan. Stirring continuously, cook over medium heat until the mixture thickens enough to coat the back of a wooden spoon.
Remove the pan from the heat. Stir in at least 1 cup of the honey, adding more to taste, bearing in mind that the ice cream will taste less sweet when frozen.
Transfer to a clean stainless-steel bowl. Rest the bowl inside a larger bowl filled with ice cubes and water and chill, stirring occasionally, until cold.
Freeze in an ice cream maker, following manufacturer’s instructions and working in batches if necessary. Just before completely set, very thick but still slightly soft, add the Almond Nougatine; continue churning for a few minutes longer.
If not serving immediately, store in a freezer-proof container, letting the ice cream soften slightly at room temperature for 15 to 30 minutes before serving. Scoop into Sesame Seed Cups.
ALMOND NOUGATINE
Makes about 1-½ cups
Flavorless vegetable oil, for brushing
1 cup sugar
2/3 cup sliced blanched almonds
Brush a baking sheet with vegetable oil and set aside.
In a medium-sized heavy saucepan, cook the sugar over high heat until caramel colored, watching carefully to prevent burn. Stir in the almonds and cook 1 to 2 minutes longer. Pour onto the prepared baking sheet in a very thin layer. Leave to cool and harden.
When set completely, use a heavy metal spatula to scrape it from the baking sheet and transfer to a cutting board. With a large, sharp knife, carefully cut or break into small pieces. Transfer to an airtight container and store at room temperature until ready to use.
SESAME SEED CUPS
Makes 10 to 12 small bowls
1-¼ cups sesame seeds
¾ cup sugar
¾ cup cage-free egg whites (4 or 5)
3 tablespoons unsalted butter, melted
1 tablespoon sifted all-purpose flour
½ teaspoon toasted Asian-style sesame oil
Milk
In a medium mixing bowl, whisk together the sesame seeds, sugar, egg whites, butter, flour, and sesame oil. Leave at room temperature for at least 30 minutes, or cover and refrigerate overnight.
Preheat the oven to 350 degrees F.
Pour some milk into a shallow bowl.
Using a 2-tablespoon measure, spoon some batter onto a nonstick baking sheet. Dip the tines of a fork into the milk and, using the back of the tines, gently pat the batter, spreading it into a very thin circle 6 to 8 inches in diameter. (The milk prevents the sugar from sticking to the fork.) You should be able to form 2 or 3 circles on an 11-by-15-inch sheet, spaced 2-½ inches apart.
Bake until golden-brown, 8 to 10 minutes. Remove from the oven and, using a spatula, immediately transfer each circle to an inverted 2-½-to-3-inch bowl or mold, to form cup shapes. Leave to cool and harden. Store in an airtight container until ready to use.
