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| Ice Cream with Mark Baumann |
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What better way to enjoy the summer than by making some real homemade ice cream. silvernutmeg.com has teamed up with Master Chef of Great Britain, Mark Baumann, and we caught him between shoots on his new TV program, Baumann Goes to Market. Mark gave us some great recipes for making ice cream in minutes with our ice cream makers, including his Sweet Asparagus ice cream! “The basis of ice cream is Crème Anglaise – a mixture of milk, cream, sugar and egg yolks. To this can be added virtually any puree, coulis or fruit. The secret of good ice cream is getting the Crème Anglaise just right. I’ve used the Magimix Le Glacier 1.5 machine from our kitchen supplier, silvernutmeg.com. These are excellent machines, reasonably priced and child’s play to use. The Magimix I used was great but you should consider upgrading if you are going to be a regular user.” To make about 1 1/2 litres you will need: For Mint Choc Chip add: 100ml Crème de Menthe, 50g Bournville chocolate For Butter Pecan add: 2 tablespoons unsalted butter, 125g chopped pecans For Choc Chip add: 250 grams of dark choc chips (Bourneville) For Sweet Asparagus ice cream add: asparagus that has been pureed with caramelised sugar and water. 1. Put milk and cream in a heavy bottomed saucepan and slowly bring to the boil. 2. While waiting, separate the egg yolks and whisk them with the caster sugar using a balloon whisk. 3. When the milk and cream have boiled, add about half of the mixture to the sugar and eggs, stirring continually with a wooden spoon. 4. Return this liquid to the pan, mix in, keep stirring and cook on a low heat to thicken. Under no circumstances allow the mixture to boil or the eggs will split. 5. Stir constantly until the mixture is thick enough to coat the back of the wooden spoon. You have now made a Crème Anglaise. 6. Strain the Crème Anglaise through a sieve into a chilled glass bowl, ideally standing it in another bowl filled with ice. 7. Stir until the mixture is chilled, add the Crème de Menthe, and then put the glass bowl in the refrigerator, without the bowl of ice. 8. Chop up the dark chocolate. 9. Pour the Crème Anglaise into the ice cream bowl from the freezer and start to churn. 10. Just before the ice cream sets, mix in the chopped chocolate. 11. Continue to churn, then remove the ice cream, place in a lidded plastic container – and enjoy! |
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