Oak Ice Cream Recipes
OAK ICE CREAM
Much of the joy of cooking for guests is in seeing the pleasure they take from your well-prepared meal. But there is a way to up the ante: serve a dish so unusual that they don't think they could make it themselves. This ice cream, from Mads Refslund of Acme restaurant in New York, a leading chef in the New Nordic movement, is one of those dishes. The inclusion of toasted oak will raise eyebrows, but requires little additional work and yields wonderful results. The preparation of the custard may require a few steps, but is actually quite simple, and the ice cream machine does most of the heavy lifting. If you have time, you can let the oak infuse for longer; the oak flavor will deepen without becoming overwhelming.
Provided by The New York Times
Categories dessert
Time 1h35m
Yield 1 quart
Number Of Ingredients 8
Steps:
- Prepare an ice cream maker according to manufacturer's directions.
- In a medium saucepan, combine the milk, cream and oak shavings. Place over high heat and bring to a boil, watching carefully to keep from boiling over, then reduce heat to low and simmer for 5 minutes. Remove from heat and let mixture infuse for 45 minutes.
- Strain through a thin mesh colander or strainer into a heatproof bowl; discard oak shavings. Return mixture to a clean medium saucepan over very low heat.
- Using an electric mixer at medium speed, whisk together the granulated sugar, turbinado sugar, honey, salt and egg yolks until almost doubled in volume, about 2 minutes. Add 1/3 of the warm oak-infused liquid and mix just until combined well, about 30 seconds.
- Return sugar and egg mixture to the saucepan of warm oak-infused milk, and gently stir in an "S" shape, taking care to scrape the bottom of the pan. Mixture will be ready when it appears silky and has thickened so that it coats the back of a wooden spoon.
- Remove mixture from heat and set aside. Fill a large bowl with water and ice; place saucepan in it and cool to room temperature, stirring occasionally to ensure even cooling. Freeze mixture in an ice cream maker according to manufacturer's directions, about 35 to 40 minutes.
- Finished ice cream will have the consistency of soft serve and should be served immediately or promptly placed in freezer to help solidify. Serve within 2 days for best results.
OAT MILK ICE CREAM
How to make creamy dairy free and vegan oat milk ice cream at home the easy way.
Provided by Chocolate Covered Katie
Categories Dessert
Time 5m
Number Of Ingredients 5
Steps:
- *If you don't have an ice cream maker or high-speed blender, see these directions.Whisk all ingredients together. If using an ice cream maker, pour the mixture in and follow the manufacturer's instructions for your specific machine. Or if you have a high-speed blender like a Vitamix, pour into ice cube trays and freeze, then blend the ice cubes until smooth, using the tamper to blend evenly. Either serve straight from the machine or freeze up to an hour for a firmer texture. Because of the lack of preservatives, homemade ice cream is best the day it's made, although you can technically freeze up to a month and thaw before serving.View Nutrition Facts
Nutrition Facts : Calories 110 kcal, ServingSize 1 serving
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