Tag Archives: dairy

Lebkuchen and Okoshi Ice Cream – Die Hard

Lebkuchen and Okoshi Ice Cream Recipe

Die Hard

Listen to the podcast episode to get the story behind the flavour.

Pre-production

  • 100g brown sugar
  • 50g white sugar
  • 5 egg yolks
  • 500ml milk
  • 500ml cream
  • 10g lebkuchen spice
  • ½ tsp almond extract
  • 60g okoshi
  • Zest 1 orange

     

  • Quantity: 12 scoops
  • Cook Time: 30 mins
  • Chill Time: 8 hours minimum
  • Churn Time: 40 mins (machine dependent)

Production

Add the brown sugar and milk together in a pan and slowly heat until the sugar has dissolved. DO NOT LET IT BOIL!

Whisk the egg yolks together with the white sugar.

Temper the egg yolks by slowly pouring the hot milk mixture over the them. Pour very slowly and continually whisk.

Put the mix back in the pan and add the lebkuchen spice.

Ensure that it doesn’t boil and that the eggs don’t start to cook. A good way to test if it’s ready is to use a wooden spoon. If the mix coats the back of the spoon without running then it’s good to go. Think of the consistency of custard.

In a bowl, combine the creamorange zest and almond extract.

Once you’ve reached custard, strain it over the cream and leave in the fridge to chill for 8 hours minimum, ideally overnight.

Mushroom and Spiced Nut Ice Cream – Midsommar

Mushroom and Spiced Nut Ice Cream Recipe

Midsommar

Listen to the podcast episode to get the story behind the flavour.

Pre-production

Spiced Nuts

  • 35g cashews
  • 35g almonds
  • 15g sunflower seeds
  • 1 tsp chilli flakes
  • 3 tbsp honey
  • 1 tbsp balsamic vinegar

Ice Cream

  • 200ml milk
  • 500ml cream
  • 100g sugar
  • 6 egg yolks
  • 120g chanterelle mushrooms (or 40g dried)
  • Quantity: 12 scoops
  • Cook Time: 35 mins
  • Chill Time: 6 hours minimum
  • Churn Time: 30 mins (machine dependent)

Production

Preheat the oven to 180°c

In a bowl mix  the cashewsalmondssunflower seedschilli flakeshoney and balsamic vinegar until well coated.

Line a baking tray with baking paper to lay the coated nuts on. Put them in the oven for about 5-7 minutes.

Combine the creammilk and mushrooms in a pan and simmer for about 10 minutes before turning off the heat and blending with a hand blender.

Add the sugar to the egg yolks and whisk as you slowly pour the milk mixture over to slowly cook the yolks.

Put the mix back on the heat and slowly heat it. Ensure that it doesn’t boil and that the eggs don’t start to cook. A good way to test if it’s ready is to use a wooden spoon. If the mix coats the back of the spoon without running then it’s good to go. Think of the consistency of custard.

Once you’ve got the right consistency, remove it from the heat and put in the fridge to chill. Minimum 6 hours but ideally overnight.

Add the nuts to the ice cream as it’s churning.