Made this ice cream on request by Tak. Recipe from Cusine, by Laurie Black. Here is the recipe I copied from Cusine website in case the link does not work in the future... a good recipe to keep and will make this again.
Ingredients (6 serves):375mls milk
375mls cream
1 vanilla bean, split lengthwise and seeds scraped out
1/4 teaspoon ground cinnamon
200g caster sugar
7 egg yolks
80mls cognac
150g candied orange, chopped
gold leaf for serving, optional
150g extra candied orange strips to serve
extra cognac to serve, optional
Method
375mls cream
1 vanilla bean, split lengthwise and seeds scraped out
1/4 teaspoon ground cinnamon
200g caster sugar
7 egg yolks
80mls cognac
150g candied orange, chopped
gold leaf for serving, optional
150g extra candied orange strips to serve
extra cognac to serve, optional
Method
- Over a low heat, place the vanilla bean, its seeds and the cinnamon in the milk and cream. Stir in the sugar until it has dissolved.
- Leave over a low heat for 10 minutes allowing flavours to infuse, then increase heat slightly and bring just to the boil. Immediately, whisk this mixture into the egg yolks.
- Strain into a clean bowl, add 40mls cognac, and stir over a pot of not-quite-simmering water until slightly thickened.
- Strain this custard into a container and cover the surface with a piece of baking paper to prevent a skin from forming.
- Cool, then refrigerate overnight.Churn the custard in an ice-cream machine according to manufacturer's instructions.
- Once the mixture is the consistency of whipped cream, add the remaining 40 mls cognac and churn for a few minutes more. Finally, fold in the chopped candied orange. (If you don't have an ice-cream machine, freeze the custard in a shallow container then whip thoroughly in a chilled bowl with a strong whisk or hand-held beater several times as the custard freezes. Add the remaining cognac and candied orange when the mixture is fairly firm.)
- To shape into bombes, cut six 30cm squares from aluminum foil, place each piece over a small rice bowl and press an orange into the centre of each to create a rounded indentation. Divide the ice-cream amongst these, then carefully gather the foil together at the top to make bombe shapes. Twist once to seal and freeze for at least 6 hours.To serve, carefully peel the foil from each bombe. You may lose a little ice-cream from the top of each if any has got caught in the folds. Place each bombe on a plate and apply a few dabs of gold leaf to each. Arrange a few strips of orange on top, and spoon about 1 teaspoon of cognac over each bombe if you like. Serve immediately.
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