Carbonara Ice Cream with Mange Tout
Parmesan cheese in an ice cream! - Wow!
A lovely idea as I prefer anything savoury to sugary treats. Parmesan cheese in an ice cream! - The Judge
This recipe is bought to you, courtesy of Nik & Edwina's Cookbook. What a great fun idea.
It has also prompted me to create a Savoury ice cream recipes category, so thanks Nik! I don't think that Nik's description can be bettered, so here it is:
One of the things we got to thinking about was how we could use it to make savoury ice cream, basically a frozen starter. This is the result, a recipe we invented from scratch, a surprisingly lush, yet sophisticatedly flavoursome dish that ticks all sorts of boxes, not least the one that says ‘Carbonara as you've never tasted it’. It makes enough for 8 people, as that’s the minimum our ice cream maker will do, but of course you can just serve half of it for four diners and keep the rest in the freezer."
- 30g very finely grated parmesan cheese
- 500 ml semi-skimmed milk
- 3 egg yolks
- 200 ml double cream
- Salt and freshly ground green or black pepper
- 64 mange tout
- Wasabe paste
For the dressing:
- 20g very finely diced mild cooking chorizo
- 2 tablespoons ground nut oil
- pinch of salt
- pinch of English mustard powder
- 1½ teaspoon runny honey
- Juice of half a lemon
- Put half the parmesan in a bowl and add 150mls of the milk. Leave to soak for an hour
- Gently fry the diced chorizo in 2 tablespoons groundnut oil for a minute. Remove from heat, drain the chorizo, keeping the oil, set aside the chorizo, and keep warm. You should have about 75ml of chorizo oil – this depends on the fat content of the chorizo. If it is less than 75ml top up with groundnut oil. Then add the salt, mustard powder, honey and lemon juice. Whisk together and check the balance of flavours. It should be sweet-sour with the smoky paprika flavour being balanced by the honey. Set aside
- Once the cheese has been soaking for an hour, bring the remaining milk to a gentle boil in a small saucepan, and add the soaked parmesan and milk. Simmer for 2 minutes, stirring constantly with a wooden spoon to keep the cheese from sticking. Put a fine sieve over a glass bowl, and pour the cheesy milk into it. Gently stir it with the wooden spoon so all the milk passes through, and you’re left with a sticky lump of cheese solids. Discard this, all the cheese flavour is now in the milk
- Whisk the egg yolks in another bowl until they’re starting to froth up and going light yellow
- Put the cheesy milk back in the pan and bring it back to a very gentle bubble. Take a tablespoon full out of it, and very slowly dribble it into the eggs, whisking all the while, repeat with another tablespoon full. Then pour the egg and cheesy milk mix slowly back into the gently simmering milk, continually stirring with a wooden spoon. Simmer the mixture on a low heat, stirring all the while, till it starts to thicken, and coats the back of the spoon; this should take 4 to 5 minutes. Do not allow to boil, or it’ll curdle
- Take the mixture off the heat, pour it into a clean glass litre sized measuring jug and allow to cool for half an hour
- After half an hour, beat the double cream till it’s starting to stiffen, but is still quite floppy. Stir it gently into the cheesy mixture in the measuring jug. Stir in a half to one teaspoon of salt, depending on your taste, and a teaspoon of freshly ground pepper
- Turn your ice cream maker on, and set it for 50 minutes. After a couple of minutes, start pouring the mixture in
- With 5 minutes to go, add the other half of the grated Parmesan
- At the end, turn the ice cream out into freezer containers, and put in the freezer
- When you’re 10 minutes off serving, take the ice cream out of the freezer to allow it to soften a little. Steam your mange tout till only just done, then refresh them under cold water. Put two small scoops of ice cream, and eight mange tout on each plate. Put a blob of wasabe paste on the side of each plate. Dribble a teaspoonful of chorizo dressing over the ice cream, and sprinkle with the chorizo crumbs.
How to prevent home made ice cream from freezing solid in the freezer
Home made ice cream is usually reasonably soft and 'scoopable' straight out of the ice cream maker, but once it is placed in the freezer for more than a few hours it becomes a solid block of ice, effectively.
Unfortunately without using artificial additives it is not generally possible to keep it soft once you freeze it. I have tried many suggestions and they all fail miserably, apart from this one!
Place the hard-frozen ice cream in your refrigerator for 2 to 3 hours before you want to use it and re-freeze it immediately you have scooped out what you need.
Admittedly this does require some planning ahead, but it does mean you'll have usable ice-cream.
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